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Rabbit meat & its benefits

Rabbit meat & its benefits

Many people have identified rabbit meat as one that is preferable, especially for those who are very health-conscious or on a diet. It is known to help burn fat, consequently reducing or lowering one’s body cholesterol, because it is primarily protein. Because of this benefit, a lot of people have turned to rabbit meat for their meals. People say that it tastes similar to chicken while some claim it is meat that tastes like no other. But regardless of how people describe its own taste, rabbit meat is known to be tender with a mild flavor that can be cooked in an assortment of dishes similar to chicken and poultry recipes. If you find yourself eating older rabbits which have tougher meat, braising or stewing is suggested instead to help tenderize the meat.

There are a growing number of stores that sell rabbit meat as frozen food. Some sell it fresh along with other games such as pheasant. You can actually get rabbit meat through capturing from the wild (although you sometimes need to watch for hunting seasons and disease in the meat) or by cuniculture. For those of you who aren’t familiar with cuniculture, it is a branch in agriculture concerned with rabbit raising and breeding in hutches or cages for the rabbit meat.

Are there different types of rabbit meat? What are they?

Yes, there are actually different types of rabbit meat.

Producers have classified rabbit meat into three groups: fryer or young rabbit, roaster or mature rabbit, and the giblet.

  • The fryer or young rabbit that weighs between 1 1/2 lbs to 3 1/2 but should not be more than four pounds. It is less than twelve weeks of age with meat that is pinkish in color, tender and fine-grained.
  • Roaster or mature rabbits are those that have reached eight months of age with a weight of more than five pounds. Their meat is dark red in color that is firm and coarse-grained. Remember that the older the meat is, the tougher it becomes. The roasters have more fat in them than the fryers.
  • Giblets include the heart and liver.

 

Processing and Preparation of Rabbit Meat

A lot of people are raising and breeding rabbits for commercial meat nowadays. The rabbits are raised in a collection of cages or even hutches (depending on the size of the rabbitry) although they may also be raised in more natural burrow settings, whether artificial or natural. Once a rabbit is slaughtered, the fur is removed, the meat is cleaned, divided into sections and then packaged accordingly. The meat should be stored in a freezer below 40 degrees Fahrenheit. You may be wondering how long the meat can last? Well, rabbit meat can last up to a year if properly stored, although you should note that the quality of the meat does diminish over time, like other meats.

Rabbit meat is gaining popularity these days, and rightly so. Aside from the fact that it is cheaper and more economical to raise than most other livestock, it is also beneficial to one’s health. Plus it can be cooked just as you would chicken, so your chicken recipes are still going to be put to good use!

Now that you know all this, I’m sure you are now likely to think about trying out rabbit meat. And you should, because you will never know what you are missing out if you don’t even give it a try.

 

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