I haven’t been able to find much in the area for chinchilla Nz. I got a beautiful red buck though. I also have a black NZ a rew Nz as well as a broken black. They are all does though. Other then my red buck. I also have a badly colored red doe. As far as the American chinchillas I love the breed. They have been some of the best mothers I’ve ever had.
A NZ black would just mean that instead of battling a recessive non-extension <
e> you'll be fighting a recessive self <
a>. If you wanted NZs, that just means you'll get blacks and self chins, both of which are showable in NZ. But if you're aiming toward Am Chins, it won't be much help at all. The self chins
might be useful in a breeding program, but frequently you can't tell the difference between self blacks and self chins until you breed them, and you'll still be ensuring that every one of their kits carries the <
a> you want to eliminate.
A NZ White might be better; in my experience, NZWs tend to have the best fur quality (though I've recently seen some stunning NZ blacks). The potential color advantage would mostly be due to the fact that quite a few NZWs carry chinchilla (and also steel, which isn't helpful but at least is easy to get rid of in later generations), though you won't necessarily know that before you breed the animal into your chin lines. Years ago I discovered that many of my blue and black Satins were actually self chins when I outcrossed my "blue" Satin buck to a NZW doe, and got a litter that was 100% chinchilla. I have found, though, that sometimes NZWs that carry chinchilla produce offspring with poor ring definition and placement, so that's something to watch out for. You could find the same thing with the reds, since neither variety is actively selected for ring quality.
However.....
Many experienced and successful breeders and judges agree that,
"you have to build the house before you paint it." If you have a NZR buck with excellent type and great hindquarters, I'd say use him! The hindquarters carry the most points in judging meat, and after you've processed both high-quality and lesser-quality meat rabbits, you'll really see why. My adult Satins and Californians have thighs bigger than standard Thanksgiving turkey drumsticks, and the 8-10 week-old fryers' hind legs are bigger than meat chickens'.
It has done me well to use the very best-typed rabbits in my program, regardless of their variety. It can take a few generations to get back to the color you like, and I'll admit that for a while, very often the best offspring are unshowable due to being unrecognized varieties. And you'll probably have varieties other than chinchilla cropping up for a while (or not - it's a statistical thing). But in the long run, for me, the approach has been totally worth it. It took several years, but on the show table and in the meat pens, my Satins now outcompete the NZs and Californians I used to build them.
And no matter whether they're the variety you're hoping for or not, they all taste great.