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.

HOW RAISING RABBITS FOR MEAT CAN SAVE YOU MONEY

For example, rabbits take 3 - 4 pounds of feed to gain 1 pound of weight. In comparison, beef cattle take 6 pounds of feed to gain 1 pound of weight. That makes rabbits almost twice as efficient in the feed-to-meat ratio, saving you costs on feed.

Depending on the breed of rabbit you have, there will be different ideal butchering ages. They have litters all year round, which means you will have to be processing rabbits at least every 10 - 12 weeks, but possibly more often if you stagger your litters and get a second breeding doe.

WHEN TO PROCESS YOUR MEAT RABBITS

> Skinning knife > Knife sharpener > Heavy shears > Cut-resistant gloves

WHAT YOU’LL NEED

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

Starting on one of the slits you just cut, use your knife to start separating the skin from the carcass and work down the leg until it meets the body.

Swipe up for more helpful tips!