RabbitsOfTheCreek
Netherland Dwarf Breeder & Well-known Member
That sounds good!
Chewy rabbit...what did I do wrong?
- Thread starter rockyhillrabbits
- Start date
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loyalguardian
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If you could help . . . Where may one find this thread?
We try to reach 5# average live weight. 2-1/2# dressed by 12 weeks. Friers is what the industry calls them. As they get tougher with age. And meat growth slows while appetites increases. Most trying to get tender rabbit meat.
Cooking similar size pieces helps. When we process n freeze. We freeze rear legs together, backs together n such. Remove the meat from the side of the rib cage along with the front leg. In one piece. Then wrap it around the top of the front leg. Belly flap n inners get ground.
We canned up a few cases. Leaving the bone in. Next time we will remove the meat from the bone then can it. Smoking sounds great.
Some folks par boil it then fry or grill. This works well.
We've found that younger friers are less chewy. Also chill for 2-3 days.
On another note. The way they are handled while getting processed. I believe that adrenaline will make the meat more chewy. And try to dispatch them while they are distracted. Placing them in a wire pen with a bit of feed, fresh leaves. Let them chill out n relax a bit. Use a pellet rifle to dispatch. Then remove the head and place them in an upside-down milk jug with the bottom cut out, funnel that keeps them from any bruising. Immediately to bleed out.
Friers are kept dry. We wipe them down good with paper towels. Damp towel. The hide is removed immediately too cool.
Proper handling during the entire life cycle and while processing is key. Different breeds provide different qualities. Our New Zealand does and Californian buck are generally used for strictly meat. They have thin skin. The satin breeds can provide a bit of both quality meat and hide.
Breed and how they are raised n handled during their entire cycle. And how they are processed properly make up a big difference, I believe. And you n family are eating one of the highest quality proteins you can get.
Just like a good milk cow. The happier that they are the better rabbit you will have. Good luck n have fun. I'm going to try some meatloaf.
Cooking similar size pieces helps. When we process n freeze. We freeze rear legs together, backs together n such. Remove the meat from the side of the rib cage along with the front leg. In one piece. Then wrap it around the top of the front leg. Belly flap n inners get ground.
We canned up a few cases. Leaving the bone in. Next time we will remove the meat from the bone then can it. Smoking sounds great.
Some folks par boil it then fry or grill. This works well.
We've found that younger friers are less chewy. Also chill for 2-3 days.
On another note. The way they are handled while getting processed. I believe that adrenaline will make the meat more chewy. And try to dispatch them while they are distracted. Placing them in a wire pen with a bit of feed, fresh leaves. Let them chill out n relax a bit. Use a pellet rifle to dispatch. Then remove the head and place them in an upside-down milk jug with the bottom cut out, funnel that keeps them from any bruising. Immediately to bleed out.
Friers are kept dry. We wipe them down good with paper towels. Damp towel. The hide is removed immediately too cool.
Proper handling during the entire life cycle and while processing is key. Different breeds provide different qualities. Our New Zealand does and Californian buck are generally used for strictly meat. They have thin skin. The satin breeds can provide a bit of both quality meat and hide.
Breed and how they are raised n handled during their entire cycle. And how they are processed properly make up a big difference, I believe. And you n family are eating one of the highest quality proteins you can get.
Just like a good milk cow. The happier that they are the better rabbit you will have. Good luck n have fun. I'm going to try some meatloaf.
We noticed a difference in the chewyness of kits who were kept in a small grow out cage, vs the ones we let run around in a grow out tractor.
The ones who did not spend a lot of time running around were much more tender and easier to butcher.
We butcher, rinse, and let them sit in a 5 gallon bucket of ice water until we are done dispatching. We process them all the same way. The only thing we have noticed is that increased activity seems to make a difference in how tender or tough our meat is.
They go straight in to freezer bags and in the freezer after sitting in ice buckets while we dispatch.
The ones who did not spend a lot of time running around were much more tender and easier to butcher.
We butcher, rinse, and let them sit in a 5 gallon bucket of ice water until we are done dispatching. We process them all the same way. The only thing we have noticed is that increased activity seems to make a difference in how tender or tough our meat is.
They go straight in to freezer bags and in the freezer after sitting in ice buckets while we dispatch.
let all processed rabbits go thru rigor. I put them on a cookie sheet in my beer fridge in the garage for 3 days then freeze or cook. I leave them dry while in fridge.
We have also noticed a difference in the meat between ages, handling, activity levels, and dispatching methods. I agree that if they are afraid at the time of dispatch, the meat is gamey, just like a deer that is hit on the highway and lays there alive, hurt, scared, and anxious before death.
