RAISING RABBITS FOR MEAT #2: PROCESSING & BUTCHERING

This article covers the processing and butchering aspects of raising rabbits for meat. If you haven’t read the first part of this series about raising rabbits, check it out here. After that, check out how to build a rabbit hutch and you'll be ready to start raising your own rabbits.

Raising rabbits for meat is one of the most cost-effective and easy small animals to raise for meat on a homestead. They reproduce so quickly, you'll need plenty of new rabbit recipes to keep up with your supply!

HOW RAISING RABBITS FOR MEAT CAN SAVE YOU MONEY

If you have too many rabbits for your family, you may sell some to neighbors and locals, barter rabbit meat for other things, or simply share with those in need. Selling rabbits for meat or for breeding is a creative way to make some extra money when living off the grid.

WHEN TO PROCESS YOUR MEAT RABBITS

Depending on the breed of rabbit you have, there will be different ideal butchering ages. For the purposes of this article, we’ll stick with the New Zealand breed since it’s the most common for beginners, and easiest to get started with.

WHAT YOU’LL NEED

Whether you're butchering chickens, rabbits, or other homestead animals, prepare everything you need beforehand. Before you start, gather all of your necessary supplies and tools or equipment.

DISPATCHING THE RABBIT

You first need to dispatch the rabbit. Some people do this by simply grabbing the rabbit around the neck and quickly snapping it to minimize any pain or suffering for the rabbit.

SKINNING THE RABBIT

Cut little slits around the feet of the rabbit to begin the skinning process. This might sound weird, but imagine the rabbit is wearing a sweater that you’re helping it pull off.

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