Where To Begin: Getting Started
A simple planning process
1. Firstly, decide on your goals. Do you want to raise for yourself? For a family? Supply meat for a larger circle of acquaintances? How often -- a few times a year, year round? Why and how you intend to produce meat will influence your next several decisions.
Let me say that any rabbit can be delicious. Some folks agree that breeds vary slightly in taste. You can eat a dwarf breed rabbits, even, but you won't get as much meat off them (obviously). If you're sole focus is to get the best amount of meat in the shortest amount of time, paying the least amount possible in feed costs, you may want to look at the commercial breeds of rabbits. "Commercial" refers to the type of body of a rabbit may have. There are dwarf, commercial, arched (running breeds like Belgian Hares), and cylindrical body types. Commercial breeds were developed to provide maximum yields with minimum input.
2. So, choose your breed of rabbit. It's safe to say that Californians and New Zealands are some of the top breeds to pick from for meat rabbits. Even better, Cal x NZ crosses as they possess hybrid vigor. Crossing combines the best assets of each breed. You're not limited to just crossing those two, however! If you like how a Silver Fox looks, and you like the personality of a Californian, by all means, breed them.
3. Based on your goals, determine how many rabbits you want to start with. It's common to start with a trio. This will consist of two does and one buck. Remember that commercial rabbits can kindle (birth) anywhere from 8 to upwards of 12 kits at a time! It's up to you to know how soon you'll want to breed the does back and how often. Do your research!
5. Learn about rabbit breeding, gestation, and raising litters. It's invaluable to have a proper understanding about rabbit breeding before your intend on raising meat rabbits. I won't go on too much about that here as there are other resources such as "Rabbit Production" 9th ed. which you find available for purchase on Amazon.com or borrow from your local library.
Quick timeline overview:
-Rabbits are induced ovulators. They "drop" eggs within 4-8hrs upon breeding.
-Generally a buck has bred a doe once he has his signature squeal and tumbles off the doe.
-A nestbox goes in with the doe around day 29
-Litters are born between day 30-33.
-Litters can be weaned 6-8 weeks
-Rabbits are processed once they hit 5lbs or by 8-12 weeks.
6.Have the tools you need on hand. I've seen far too many people have a ready that they are ready to process and they have no idea what they intend to use for processing.
More on helpful tools...
Lastly, know how you plan on dispatching the rabbit. Too many people have their rabbit, they're ready to harvest the meat, but have NO idea how they want to humanely dispatch a rabbit. I'd like to say that no method is better than one another and that anyone is more or less humane. It all comes down to the person performing it. Choose the method that you think will make you feel the most confident in your abilities. I feel that any method that causes hesitation is a decent enough sign that it might not be the "right" way to do it.
Click for More on Tools For Processing
Click for More on Dispatching
Let me say that any rabbit can be delicious. Some folks agree that breeds vary slightly in taste. You can eat a dwarf breed rabbits, even, but you won't get as much meat off them (obviously). If you're sole focus is to get the best amount of meat in the shortest amount of time, paying the least amount possible in feed costs, you may want to look at the commercial breeds of rabbits. "Commercial" refers to the type of body of a rabbit may have. There are dwarf, commercial, arched (running breeds like Belgian Hares), and cylindrical body types. Commercial breeds were developed to provide maximum yields with minimum input.
2. So, choose your breed of rabbit. It's safe to say that Californians and New Zealands are some of the top breeds to pick from for meat rabbits. Even better, Cal x NZ crosses as they possess hybrid vigor. Crossing combines the best assets of each breed. You're not limited to just crossing those two, however! If you like how a Silver Fox looks, and you like the personality of a Californian, by all means, breed them.
3. Based on your goals, determine how many rabbits you want to start with. It's common to start with a trio. This will consist of two does and one buck. Remember that commercial rabbits can kindle (birth) anywhere from 8 to upwards of 12 kits at a time! It's up to you to know how soon you'll want to breed the does back and how often. Do your research!
5. Learn about rabbit breeding, gestation, and raising litters. It's invaluable to have a proper understanding about rabbit breeding before your intend on raising meat rabbits. I won't go on too much about that here as there are other resources such as "Rabbit Production" 9th ed. which you find available for purchase on Amazon.com or borrow from your local library.
Quick timeline overview:
-Rabbits are induced ovulators. They "drop" eggs within 4-8hrs upon breeding.
-Generally a buck has bred a doe once he has his signature squeal and tumbles off the doe.
-A nestbox goes in with the doe around day 29
-Litters are born between day 30-33.
-Litters can be weaned 6-8 weeks
-Rabbits are processed once they hit 5lbs or by 8-12 weeks.
6.Have the tools you need on hand. I've seen far too many people have a ready that they are ready to process and they have no idea what they intend to use for processing.
More on helpful tools...
Lastly, know how you plan on dispatching the rabbit. Too many people have their rabbit, they're ready to harvest the meat, but have NO idea how they want to humanely dispatch a rabbit. I'd like to say that no method is better than one another and that anyone is more or less humane. It all comes down to the person performing it. Choose the method that you think will make you feel the most confident in your abilities. I feel that any method that causes hesitation is a decent enough sign that it might not be the "right" way to do it.
Click for More on Tools For Processing
Click for More on Dispatching