Welcome to RabbitTalk, FairWindsFarm!
:welcome: :welcomewagon:
I joined this site much the same way you did; well before we had rabbits, but as I was researching how we'd get set up and everything. And I'm glad I did it in that order! Now that we have rabbits, at least I have a vague idea of potential causes when I have to trouble-shoot an issue. And I know more about potential color outcomes in our breeding because of the wonderful folks on this site that have helped explain color genetics to the newbies!
I hope you find this site a wonderful resource, and don't be shy about looking at older posts (although if you have questions, it's probably best to make a new thread, rather than resurrecting an old one
ldgeezer: ). When I was planning our rabbitry set-up, I went digging through almost all the "housing" type threads here!
Since it sounds like you want to sell the rabbit meat more commercially (to restaurants, etc.), make sure you look up any laws and ordinances that your state has in regards to selling raw meat. Some states are very strict, and require things like USDA certification, while others won't bother you unless you sell in excess of some monetary limit.
Another thought, if you're trying to sell the rabbit meat, is to choose a breed that will convert feed to meat most efficiently, so you can butcher at 8 weeks rather than 12 (the less you have to feed them in the long term, the bigger your profit margin). Two breeds that are generally touted for having excellent meat-type are New Zealands and Californians; other breeds can be equally worthwhile if you find a breeder that has the right lines, though.
Best of luck!
:good-luck:
