Remind me, please: best age and weight for processing

[DianeS]

I thought I had bookmarked a page that told me the ideal age and weight for a rabbit to be at butcher time, but I can't find it.

If I'm remembering correctly, it's around 8-10 weeks of age? But I can't remember the expected weight. (This would be for an "official" meat rabbit - Californian or NZ, bred for being meat.)

Thanks for your help!

 

[txcarl1258]

I believe the optimum weight is 5lbs. Not 100% sure though.

 

[dbunni]

10-12 weeks ... 5 - 5 1/2# is your best meat. For a NZ or Calif ... it is about 100-110 days from breeding date. The age really depends on the breeding line and rate of maturity. So we keep a watch on the weight...some are a little younger, some older.

 

[Hooligan Farm]

10-12 weeks ... 5 - 5 1/2# is your best meat. For a NZ or Calif ... it is about 100-110 days from breeding date. The age really depends on the breeding line and rate of maturity. So we keep a watch on the weight...some are a little younger, some older.

Do you sometimes let them get bigger than that 5lb or even process them lower if they are getting old and are on the small side?

 

[dbunni]

You can process at any age ... just the older animals may be a little tougher! Processing/culling is done early ... soft meat and less to feed later. The NZ & Cali breeds are known for their quick turnover. If you have a doe that is producing small babies, consistantly, I would not keep her. She is replaced with an animal that provides a proper sized baby & brood. I have a beautiful doe that is on the cusp of being culled. She has one litter/chance left. While she is of awsome size and show quality, she has produced small/slow maturing babies.