grumpy
Well-known member
For years, my mainstay in a commercial rabbit operation has been a NZW
doe, crossed with a Californian buck. This cross has consistently produced
awesome fryers that gain weight very fast.
But, I've always searched for something a "little" better. Something a bit
out of the norm. A strategy that will pique the interests of the chefs
creating dishes in some of the finer restaurants here in the Midwest. I've
always felt these crosses have one small drawback. Maybe it's not really a
"drawback" but an area that may possibly be improved. It's the saddle on
the finished carcass.
To me.....the saddle has always been a little too firm. Of course, it's a big
plus when you can put a saddle of good width on a fryer. That's what we
all strive for. But, don't you think it could be a little more tender? Maybe
not quite so firm? A little more "juicy" perhaps? Again, this is only my
personal opinion. Others may disagree with me and that's fine.
Hopefully, you'll voice your own personal opinion on this one area.
My Californian bucks are built like miniature tanks. When they tighten up
prior to being picked up, it's nearly impossible to get a good grasp on their
fur behind their neck and over their shoulders. These fellas throw awesome
fryers with my NZW does, bumping five-plus pounds in nine to ten weeks.
Again, I question, maybe a little "too" solid, a little "too" compact?
WHAT IF: Something a little different is tried? Crossing an
American Chinchilla buck over some NZW does to get some 50-50 does
and then crossing that Californian buck over those does. Would that cross
"help" the saddle by allowing it to be a little more tender? I'm about ready
to try this in the upcoming months. Right now, it's still in the planning and
preparation stages.
Of course, you'd lose the white-based fryer. However, that wouldn't be an
issue with the sources I sell to. Just some ideas I've been toying with in the
hopes of creating a more tender, juicier, fryer.
Any thoughts would help. Possibly someone else has used this in the past.
Grumpy.
doe, crossed with a Californian buck. This cross has consistently produced
awesome fryers that gain weight very fast.
But, I've always searched for something a "little" better. Something a bit
out of the norm. A strategy that will pique the interests of the chefs
creating dishes in some of the finer restaurants here in the Midwest. I've
always felt these crosses have one small drawback. Maybe it's not really a
"drawback" but an area that may possibly be improved. It's the saddle on
the finished carcass.
To me.....the saddle has always been a little too firm. Of course, it's a big
plus when you can put a saddle of good width on a fryer. That's what we
all strive for. But, don't you think it could be a little more tender? Maybe
not quite so firm? A little more "juicy" perhaps? Again, this is only my
personal opinion. Others may disagree with me and that's fine.
Hopefully, you'll voice your own personal opinion on this one area.
My Californian bucks are built like miniature tanks. When they tighten up
prior to being picked up, it's nearly impossible to get a good grasp on their
fur behind their neck and over their shoulders. These fellas throw awesome
fryers with my NZW does, bumping five-plus pounds in nine to ten weeks.
Again, I question, maybe a little "too" solid, a little "too" compact?
WHAT IF: Something a little different is tried? Crossing an
American Chinchilla buck over some NZW does to get some 50-50 does
and then crossing that Californian buck over those does. Would that cross
"help" the saddle by allowing it to be a little more tender? I'm about ready
to try this in the upcoming months. Right now, it's still in the planning and
preparation stages.
Of course, you'd lose the white-based fryer. However, that wouldn't be an
issue with the sources I sell to. Just some ideas I've been toying with in the
hopes of creating a more tender, juicier, fryer.
Any thoughts would help. Possibly someone else has used this in the past.
Grumpy.
muscle tone compared to my AmChins and crosses.
