RAISING RABBITS FOR MEAT #1: HOW TO RAISE RABBITS FOR MEAT

For homesteaders, meat rabbits provide one of the most cost-effective and sustainable options of home-raised meat for your family.

They have short reproduction cycles, and a single breeding doe will birth around four-to-five litters per year, which adds up to quite a bit of meat for a family!

WHY RAISE RABBITS FOR MEAT?

Rabbits have been kept by farmers and homesteaders for thousands of years, and many people still raise them today. Everything about rabbits makes them perfect to use as a sustainable meat source.

They grow at an extremely rapid pace, and will usually be ready to slaughter by 10 weeks old. Depending on your breed, rabbits at the 10-week mark should ideally weigh about 5 pounds.

WHAT RABBIT BREED SHOULD I CHOOSE?

As you may already know, a lot of rabbit breeds exist. Common meat rabbit breeds include the New Zealand, American, Californian, and Champagne D’Argent.

BUILDING A RABBIT HUTCH

Just like most animals, rabbits need some sort of shelter from the elements. Their fur helps insulate rabbits in colder temperatures, but hot conditions can be harmful to them and cause them to overheat.

WHAT DO RABBITS EAT?

As with most wild game and homestead-raised animals, the better diet a rabbit has, the better the meat will taste. To successfully raise a healthy rabbit colony, make sure you feed them a balanced diet with a steady supply of clean water.

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