Fryers & fat

[Evvie]

Hello everyone! I am interested in having a small herd of table buns when we finish our move to Oregon (I feel southern Californian heat is not entirely beneficial to the little guys, as well as us having a 15x30 back yard in the middle of the city here...)

I have been lurking this forum for some time before I made an account, and you guys are great. I do have one question!

It is my understanding that fryers are bred for quick growth so they'll be of size at around 5-8 weeks. While I'm not 100% on feeding programs, it's always seemed to me that the goal is to raise big 'ol meaty rabbits without getting them overweight or adding fat. Besides lean meat being more healthy, is there a reason that nobody seems to be interested in adding fat to fryers? Do they not put it on well while they grow? Is rabbit fat yucky? Or, do people just avoid it because fat = feed?

Being new at rabbits (and yet having a serious case of rabbitosis covetosis), I am also interested in raising some kits as "roasters" and "stewers", which I understand to be primarily older (I'm still learning! And many sources seem to give different references). Is it at all desirable to add fat to a stewer rabbit or is the name of the game lean meat?

 

[MaggieJ]

:welcome:

A more realistic time frame for fryers reaching five pounds is 8-12 weeks on pellets. Naturally fed rabbits take 14-16 weeks. If when you butcher your first fryers you find significant deposits of fat in the body cavity or over the shoulders, you will know you are feeding them a diet richer than they need. Either lower the protein level by a couple of percents or give them less and add some grass hay to their diet. You want meat, not fat. A bit of fat around the kidneys is desirable but more than that is a waste. A lot of people do no like rabbit fat, it seems. I don't mind it, but it does not improve the meat. Rabbit meat is not marbled life beef.

For roasters, grow the rabbits out to about five months or thereabouts. They will not be as tender as fryers but they will have more flavour and there will be a lot more meat. They need some moisture while cooking and moderate temperatures. Apple juice works great for the liquid. Bacon wrapped rabbit is very tasty roasted. Check out the Rabbit Recipes forum for ideas.

Sometimes you will grow out some replacement does that do not pan out as good mothers. They will be your stewers... and they are great for stews, soups, crock pot recipes and rabbit pie. You are likely to find considerable fat on these rabbits.

 

[Evvie]

Thank you Maggie

 

[3mina]

I just roasted one of my fryers and I left the fat in the cavity. I'm not a fan of fat in the first place but rabbit fat has a less than pleasant texture. I'll be stripping it from here on out. BBQing on the other hand I will leave it cause it renders easily.
As you try different recipes you'll know quickly what works for you and what doesn't

 

[Miss M]

Like Maggie said, the fat will not go into the meat and do that wonderful marbling thing like beef, that results in such wonderful flavor and moisture.

Rabbit fat lands in two lumps on top of the shoulders, and inside the skin around the kidneys (look for the kidneys in the skin, by the way), around where the abdominal cavity is. It will come off with the skin, while the shoulder fat will remain. It can be thin, or it can be thick, but that's pretty much where the majority of it will be. Unfortunately, neither location helps.

We look forward to having a front row seat as you plunge into meat rabbits! Remember... pictures, pictures, pictures!

 

[Evvie]

That makes a lot of sense about rabbit fat not mixing in with the meat. You guys are so helpful!

I will definitely post SO MANY pictures and subsequently beg for help while I blunder through absolutely everything. I am 50/50 between New Zealands and Satins. The SoCal Kern County Fair is starting up this week and a lot of livestock is shown, I'm hoping to go down for a few days and have a look at all the buns!

 

[MamaSheepdog]

The SoCal Kern County Fair is starting up this week and a lot of livestock is shown, I'm hoping to go down for a few days and have a look at all the buns!

The rabbit show at the KC Fair is this upcoming Saturday, and I am tentatively planning on attending. I would be glad to meet you there if you decide to go!

Maybe I can sway you toward raising standard Rex rabbits- they are my breed of choice! They have slower growth than NZs, but I feel that their temperament, fur, and color makes up for it. I am also interested in Satins, but sadly, they seem to be even scarcer than Standard Rex here in CA. I am about an hour North-East of Bakersfield if you might be interested in acquiring some Rex rabbits. :mrgreen: