Discover the reasons behind my choice to raise Californians and New Zealands as meat rabbit breeds. Learn why these breeds are ideal for meat production. Read my written guide here: meatrabbits.org/how-i-chose-m...
I have a little more extreme cold then you up here in Canada, I chose my prefered breed the SilverFox as it is a known very cold hardy breed as well as great temperment and mothers. I love their coats as well.
Another great video. Timely answers to which breeds should be considered. Question, I searched your YT channel as well as your website but couldn't locate your method of dispatching. What is your preferred method? Thanks again!
Mine came from Tractor Supply Company. They are the DuMor brand and they have optional stacking frames and dropping pans, which I use. Other brands have similar choices, too.
I normally harvest my rabbits at 8 weeks (about 4 pounds). I harvest them at 8 weeks because there are only 2 people in my family, so we don't need a really big rabbit, and also because I like them tender when fried. I think you said that you harvest at 16 weeks. I have never tried letting mine go that long thinking that they would be a little tough. Do you find that they still make good friers at 16 weeks?
That makes a lot of sense for you. I do harvest at 16 weeks. I like the meat fried and do not find them to be tough. I'm sure there is some difference but from what I've read, I'd think of it more as firmness than tough. I've drenched chunked rabbit meat in flour and fried it in olive oil for nuggets and it's delicious, with good texture. Some of it may be slightly on the chewy side, but I really still wouldn't call it tough. Keep in mind, those are chunks from the whole rabbit so that includes legs, belly flaps, and all. I think I'd compare it most to large chicken breasts in texture. I've used only belly flaps from 16 week old rabbits for cutlets, and we were happy with the texture and flavor. I did just get a tenderizer attachment for my Kitchenaid mixer for Christmas and I suspect that will make for a nice, tender flap for things like this. Another favorite around here is Rabbit Marsala. Fried, but then simmered in broth and wine--delicious and nice and tender!
My raising endangered breeds how does that help them if we are culling then to eat? Are we going someone else will want to buy a breeding pair from us?
Good question. Basically, yes, though there are a few ways it helps. We are not harvesting all of the rabbits -- you'll be keeping at least one breeding pair for production. With the potential for sales and promoting the breed, and hopefully others will follow suit. For both animals and plants and vegetables, we often get to choose from what commercial breeders preferred, but that doesn't mean there aren't are other truly excellent options.
I do to a certain extent. Probably the only thing I don't breed is sibling to sibling. I'm not entirely opposed, I just come from a dairy farm background and that was something we'd never have done with horses or cows, so I'm learning and adjusting! I follow the advice of Bob Bennett (Storey's Guide to Raising Rabbits author) and some well experienced breeders I've spoken with (decades of experience): "Breed the best to the best and forget about the rest" (by which he means, don't worry about relation. If you've got good lines and good traits, why not?
Sure that's what we'd do for cattle. We went through many bulls over the years (and ate a few that had bad attitudes, like the one that wrapped my dad around a tree).@@buckreynolds7475
