I am working on revamping and opening this site for business again. Please bare with me during that time. In the meantime, please leave a comment or send me a tweet offering suggestions for what I should write an article about next. I have some ideas, but nothing firm yet. I am sure that an upcoming one will have something to do with Easter and what to do if you are considering a bunny for a pet.
Rabbit is one of the healthiest meats around. It is very lean, low calorie, high protein, and tastes similar to chicken. It is also low in fat in comparison to other meats. Raising rabbits for meat is environmentally friendly as they don’t take up a lot of space, they eat alpha rather than grains, and they don’t receive hormones. Rabbit meat is USDA inspected and can be graded. They should be fully cooked before eating and can be frozen as well as kept as refrigerated leftovers for three to four days.
Rabbit meat is readily as they are extremely efficient breeders. A single female rabbit can birth approximately 20 bunnies a year. “That makes rabbits highly efficient and accessible. North Dakota State University recommends that rabbits be raised in relatively small structures that include cages with wire mesh bottoms so that the cages are ‘self cleaning’. The most expensive part of raising rabbits is purchasing feed, which can be about 75 percent of the total production costs, according to North Dakota State University”.
For more information:
From Farm to Table from the USDA website
YouTube Video on selling and eating rabbit:
Hopefully by the end of this week or early next, an article about the benefits of eating rabbit meat. I gave a speech about it in high school called “Rabbit the Meat that Can’t Be Beat!”.