Raising Rabbits for Meat

Rabbits are one of the most sustainable, nutritious meat sources available This book provides the basic information to begin a home rabbitry, whether as a source of food for the family or a market product Raising Rabbits for Meat contains information on the history of the domestic rabbit, breeding, housing, and harvesting, and provides the tools to help you succeed Rabbits are quiet, thus able to be raised in a variety of locations, and with proper management, can succeed in a variety of climates Rabbits require less space and infrastructure than many other species of livestock, and can provide a steady source of meat for a family Callene is the Senior Zookeeper, Children's Farms, Sedgwick County Zoo and writes for Grit Magazine Eric is the owner/operator of the Rare Hare Barn, the largest heritage- breed meat rabbit enterprise in the country Eric and Callene won the 2011 Bixby-Sponenberg Conservation Award for their work with heritage rabbits and both are involved in The Livestock Conservancy Intended audience : People wanting to start a small rabbitry for home use; people wanting to market a few fryers to supplement income, homesteaders, DIYers