It started when she was 8-9wks. That's excessive.She's maturing fast and needs breeding early.
Yeah. Supposedly have a guy wanting 5-6 for a butcher class. So, chose the biggest 6 to grow out for him, she's one of them. Just hope he shows up the first week of October, as planned.I've had six week old young bucks terrify all their siblings and be nippy with me. Earned him a stew pot.....
A minor suggestion: If you are going to use this primarily for getting posed pics for your own use and posting on here, maybe put a grid on that back wall. That would make it easier to see the shape of the rabbit and compare them. Rabbit A peaks at x squares high and is x squares wide but rabbit B peaks at y squares etc.Made a posing & picture taking nook!
Need to make an attached phone holder as well. Then add a couple of clips to hold info cards on the back wall, so IDing will be easier when cropping pics.
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Found out she has others bred, with faster growers, so passed on this one to see the future kits! May get two.Found this lilac doe to add to the barn!
Wish I could find a SF with this shape!
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Yes, more depth translates into more meat. The spine isn't longer, it's just thicker/more muscled. The loin can actually be the biggest chunk of meat on a good rabbit.Ugh. Is depth actually needed?
Bit more meat on a longer, higher reaching spine, I guess?
Still keeping her, she's great otherwise.
Looks like my table needs an extended arm for the phone. On the table itself is too close.
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Right, but spine does have to be longer to reach higher up, it's not just muscle bulging up 1-2 inches above the spine like on morbidly obese draft horse butts. Or is it? In the quartered picture, you can see the spine level with the muscle. So, IDK. I'm in a butcher posing group and I stare at the pics often trying to absorb what is there.Yes, more depth translates into more meat. The spine isn't longer, it's just thicker/more muscled. The loin can actually be the biggest chunk of meat on a good rabbit.
Here is a good deep loin:
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Sorry there's no point of reference, but that loin weighed right around a pound and a quarter, all by itself. It came from an adult Satin doe. My fryer loins look like that, just a bit smaller.
The blue mark on the meat cut corresponds roughly to the blue line here (not the rabbit that the meat cut came from, but very similar):
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If you put your pointer finger at the top of the line and your thumb on the bottom of the line - on the rabbit of course - you can actually feel how thick the loin is. You're feeling for the chunk of meat shown in the first photo.
I've not noticed that the spine is all that much longer. In fact, it seems to me that as a whole, on the table the rabbits with the deepest loins often look more compact that the ones with poorer depth; they are more short-coupled, with their width approximating their height. After butchering, they just have a lot more muscle surrounding the spine (not above). Maybe they have a more arched spine - which would not necessarily be apparent after butchering - so possibly it is a bit longer, but I don't think necessarily. I'll have to try to get some measurements next time we butcher. Honestly, we don't produce many rabbits with poor depth anymore, but my daughter's friend raises Rex which often look like pancakes (hers, not all Rex), so maybe we can come up with some measurements and pictures for comparison.Right, but spine does have to be longer to reach higher up, it's not just muscle bulging up 1-2 inches above the spine like on morbidly obese draft horse butts. Or is it? In the quartered picture, you can see the spine level with the muscle. So, IDK. I'm in a butcher posing group and I stare at the pics often trying to absorb what is there.
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