Rabbits are a quick-breeding source of low-fat, high-protein meat and have long been enjoyed as a food by people around the world. A fine-grained white meat, it can be substituted for chicken in many recipes.
Until the increase in beef consumption in the 1960s, rabbit was popular in the United States. Today, the interest in lower fat diets and healthy eating combined with an ongoing pursuit by chefs and foodies of novel and locally produced foods has led to a domestic resurgence in the use of rabbits for meat. . . . Rabbits
- American Rabbit Breeders Association - The association's membership totals over 30,000 throughout the United States, Canada and abroad.
- Global Agricultural Trade System (GATS), Foreign Ag Service (FAS), USDA.
- Guidelines for Entry into Meat Rabbit Production, Alabama Cooperative Extension System, Alabama A&M and Auburn Universities, revised 2016 - This article provides some basic guidelines about getting started in the meat rabbit business.
- Mobile Slaughter/Processing Units, Cooperative Extension Service, University of Kentucky and Kentucky State University.
- Rabbit Hemorrhagic Disease, Center for Food Security and Public Health, Iowa State University, 2016.
- Rabbit Production, Pennsylvania State University Agricultural Research and Cooperative Extension - Provides information to evaluate initial resources needed.
- Raising Rabbits on Pasture, Maine Organic Farmers and Gardeners Association, 2009.
- Small-Scale Sustainable Rabbit Production, ATTRA, National Sustainable Ag Information Service, NCAT, 2012 - This publication focuses on meat rabbits and sustainable rabbit management.
- United States Classes, Standards, and Grades for Rabbits, Ag Marketing Service, USDA.