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Rabbit
Rabbit meat 
Breeds such as the New Zealand and Californian are most frequently utilized for meat in commercial rabbitries. These breeds have efficient metabolisms and grow quickly; they are ready for slaughter by approximately 14 to 16 weeks of age.
Rabbit fryers are rabbits that are between 70 to 90 days of age, and weighing between 3 to 5 lb (1 to 2 kg) live weight. Rabbit roasters are rabbits from 90 days to 6 months of age weighing between 5 to 8 lb (2 to 3.5 kg) live weight. Rabbit stewers are rabbits from 6 months on weighing over 8 lb.
Any type of rabbit exhibiting "commercial" body type can be slaughtered for meat. Dark fryers (any other color but albino whites) are usually docked in price by packers because of the slightly darker tinge of the fryer (purely pink carcasses are preferred by consumers) and because the hide is harder to remove manually than the white albino fryers.
Well-known chef Mark Bittman says that domesticated rabbit tastes like chicken because both are blank palettes upon which any desired flavors can be layered
Are you hungry for a flavourful, tender, lean red meat alternative? Do you want a natural, safe and healthy source of red meat? If you want it all, you want bison meat!
Do you have a bunch of deer setting in your freezer? Is it going to waste? Then turn that deer meat into delicious deer sausage with our Deer Sausage Kit!
Welcome to www.berbician.com Rabbit Meat Store
