Backyard Meat Rabbits from our friends The Urban Rabbit Project
Backyard Meat Rabbits
The Urban Rabbit Project
Volume 1
Backyard Meat Rabbits
This series is broken up into Volumes sharing our experiences with rabbits. It is designed to allow the reader greater flexibility in choosing what interests them and what they find helpful to them.
There are many books about raising rabbits. I find most very general, including information on keeping rabbits as pets, raising rabbits for show, and breeding rabbits to sell to processors for profit. This book will focus specifically on, and only on sharing with the reader our personal experiences and methods of raising rabbits on our 120’x120’ city lot in Michigan as self-sufficient meat for our family. It stops short of the actual harvesting process.
I’m often on my soapbox in support of the argument that it’s easier for a family to “need less” than to “spend more” money to buy quality food. Done our way, rabbit meat can cost close to zero after the initial setup is paid for. There are no taxes to pay, no middleman, no anything. It’s just like we’ve added a meat section to our garden!
Then, just like we do with our extra tomatoes, zucchini and cucumbers from our garden, we can share or trade with our neighbors who don’t have any. It’s that simple. Backyard Meat Rabbits can benefit every family on the planet, in my humble opinion.
Next in the series:
The Urban Rabbit Project
Volume 2
Rabbits In Jars
This book covers our methods of dispatching, skinning, butchering and preserving our rabbit meat. Coming in early 2013!
The Urban Rabbit Project
Volume 1
Backyard Meat Rabbits
This series is broken up into Volumes sharing our experiences with rabbits. It is designed to allow the reader greater flexibility in choosing what interests them and what they find helpful to them.
There are many books about raising rabbits. I find most very general, including information on keeping rabbits as pets, raising rabbits for show, and breeding rabbits to sell to processors for profit. This book will focus specifically on, and only on sharing with the reader our personal experiences and methods of raising rabbits on our 120’x120’ city lot in Michigan as self-sufficient meat for our family. It stops short of the actual harvesting process.
I’m often on my soapbox in support of the argument that it’s easier for a family to “need less” than to “spend more” money to buy quality food. Done our way, rabbit meat can cost close to zero after the initial setup is paid for. There are no taxes to pay, no middleman, no anything. It’s just like we’ve added a meat section to our garden!
Then, just like we do with our extra tomatoes, zucchini and cucumbers from our garden, we can share or trade with our neighbors who don’t have any. It’s that simple. Backyard Meat Rabbits can benefit every family on the planet, in my humble opinion.
Next in the series:
The Urban Rabbit Project
Volume 2
Rabbits In Jars
This book covers our methods of dispatching, skinning, butchering and preserving our rabbit meat. Coming in early 2013!
Raising rabbit meat
The Silver Fox is only one of three rabbits to be featured on Slow Food America's Ark of Taste. This special breed was also included in Gary Paul Nabham's book, Renewing America's Food Tradition: Saving and Savoring the Continents Most Endangered Foods.
The taste of its meat is of high quality with a fine texture and taste. A high dress out percentage with a predominantly small boned carcass makes them a very desirable meat breed. Rabbit meat is very healthy, having only 795 calories per pound. Rabbit has the highest level of protein combined with the lowest cholesterol level compared to every other domestic meat on the market today. Rabbit meat has been recommended for special diets such as for heart disease patients, diets for the elderly, low sodium diets, and weigh reduction programs.
As the Silver Fox was originally raised as a meat rabbit, we have tried to honor its heritage by striving to raise large healthy animals. If you are interested in purchasing meat rabbits or have any questions, please contact us via the Contact Us link to the left.
Bennett, Bob. Storey's Guide to Raising Rabbits. North Adams, MA: Storey Publishing, 2009. 196. Print.
The taste of its meat is of high quality with a fine texture and taste. A high dress out percentage with a predominantly small boned carcass makes them a very desirable meat breed. Rabbit meat is very healthy, having only 795 calories per pound. Rabbit has the highest level of protein combined with the lowest cholesterol level compared to every other domestic meat on the market today. Rabbit meat has been recommended for special diets such as for heart disease patients, diets for the elderly, low sodium diets, and weigh reduction programs.
As the Silver Fox was originally raised as a meat rabbit, we have tried to honor its heritage by striving to raise large healthy animals. If you are interested in purchasing meat rabbits or have any questions, please contact us via the Contact Us link to the left.
Bennett, Bob. Storey's Guide to Raising Rabbits. North Adams, MA: Storey Publishing, 2009. 196. Print.