Rabbits As A Meat Source
Rabbits have been both hunted and raised for meat for centuries. There are documents from the Roman empire showing rabbit raising in large underground warrens. Rabbits were the only fur bearing animal in medieval Europe that were not exclusively reserved for royalty. Warren Licenses to raise rabbits were issued to nobles and townships. It wasn't until the late 19th-early 20th Century that people started considering them "pets".
It is a highly beneficial source of meat that is easy to raise on very little land (esp with the advent of modern commercial pellets). They are quiet, small, reproduce rapidly, and reach processing weight quickly. An average of 6-12 kits per litter, and 4 months from breeding to harvest-able product. It also has one of the best feed/meat and also meat/bone ratios of any livestock. Rabbits can produce up to 6 lbs of meat on the same feed and water that a cow would require for 1 lb of meat. It is a very mild meat, not unlike chicken. Some people can tell the difference between the two, some cannot. We would describe it as a "gamey" or free-range chicken taste. It takes on flavor easily when cooked, making it the perfect meat for almost any recipe.
Listed below are some of the reasons rabbit meat is one of the best white meats available on the market today.
Rabbit meat has very low fat, cholesterol, and sodium. It is also very high in easily digestible protein, calcium, and phosphorus. This makes rabbit meat healthier and more nutritious than practically every other store available meat.
It is a highly beneficial source of meat that is easy to raise on very little land (esp with the advent of modern commercial pellets). They are quiet, small, reproduce rapidly, and reach processing weight quickly. An average of 6-12 kits per litter, and 4 months from breeding to harvest-able product. It also has one of the best feed/meat and also meat/bone ratios of any livestock. Rabbits can produce up to 6 lbs of meat on the same feed and water that a cow would require for 1 lb of meat. It is a very mild meat, not unlike chicken. Some people can tell the difference between the two, some cannot. We would describe it as a "gamey" or free-range chicken taste. It takes on flavor easily when cooked, making it the perfect meat for almost any recipe.
Listed below are some of the reasons rabbit meat is one of the best white meats available on the market today.
Rabbit meat has very low fat, cholesterol, and sodium. It is also very high in easily digestible protein, calcium, and phosphorus. This makes rabbit meat healthier and more nutritious than practically every other store available meat.