Killing, Skinning and Tanning Rabbits

Killing, Skinning, and Tanning Rabbits
 
 

http://rabbittalk.com/post11932.html
broomstick method of killing rabbits


 

Killing rabbits

Animals are killed when they reach the desired market weight. In many cases, getting the meat is more important than worrying about the skin. When possible, rabbits are keptlonger, gaining weight at a slower rate, so that they can be kept until the combined value of the meat (carcass) and pelt (skin) will bring the highest return.
 
 

http://theselfsufficientliving.com/best-meat-rabbit-breeds/
satin rabbit

 
 
In US meat market, 80 percent of the rabbits marketed are classed as "fryers." This means they are tender and suitable for quicker cooking methods. To become classified as fryers, medium and heavy breeds of rabbits are weaned and marketed at two months of age, when their weight averages 1.7 - 2 kg (3 3/4 - 4 1/2 lb). The meat that you actually are able to "dress" out of the animal or fryer yield of the carcass will average from 50 to 60 percent of the live weight.

At the time of slaughter there should be some fat over the ribs, along the backbone, in the flanks, and around the tail head and the kidneys, increasing the dressing percent over that of the thin rabbit. To do this, rabbits must be properly fed. Small bones and thin skin show quality in an animal. Because of this, medium breeds with small bones and thin skin will give higher dressing percent than ones with large bones and thick skins.

The amount of food in the stomach and intestines has an effect on dressing percent. If the rabbit is without food and water for a few hours before killing, the dressing percent will be lower.

The profit you get from a fryer will depend on how much feed and labor cost you have to subtract from the fryer's market price.

Next: skinning and tanning
Location: Abuja, Nigeria

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