When to Process FG Cross Kits

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TF3

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We have 4 lovely 8.5 week old kits that are 3/4 or more FG -- they are close to 6 lbs now.

Now... Fryer weight is usually around 5 lbs?
I don't have the experience to know when they are ready... They definitely don't have the meatiness to them of my meat breeds (I remember that my Cali buck at that age was like a slab of meat :lol: ).

I will be taking these guys to the butcher as I'm not ready to do it yet and if we want to sell we need a licensed processor (Ontario).

How will I know when to do it if weight isn't a great indicator given the giant genes?
(Dad was only 13# and mom is the mix and she's 10-11#)

Thanks!
 
I have processed my F.G mix's as young as 9 weeks or as old as 20 weeks.The bone will be larger and the muscle longer. Meat to bone ratio is better under 14 weeks. Feed consumption kinda hits the roof after 9 weeks anyway.I have 20 grow outs right about 12 weeks old now and they go through 50 lbs in a week easily and all the grass hay they want. So you have to figure that in to the price per pound..unless I have to wait I try to process before 14 weeks...But for me doing it alone and only one refrigerator,I only do about 6 at a time.
the four that I packaged today were around 15 weeks total dress out was 20lbs carcase only.just a guess...
 
Thank you!
This is helpful.
The previous litter from this dam grew more slowly (but the sire was a mix, too) and ate their heads off --still do! I have one that is my daughter's pet and two does I was selling and then going to process, but decided to breed. They hit a nice meaty feel at about 12-13 weeks.
I suspect the current litter only needs a week or two more, then.
I don't want a huge carcass as it will be our first ones!

I decided to move away from the FG but I am keeping my first doe because she rocks, and her daughter's can prove themselves (bred to my Cali and SR bucks). So the four 8 weekers are on the menu!
 
Depending on how you cook it a 5 to 6 lb live weight bun will feed a family of four or five. I have three adults and two kids and there is rarely any left overs, from a whole bun. If you shred it you can get about 7 sandwiches (sloppy hoppy) even my biggest eater can only eat one big one. A whole shredded rabbit will make 2 9x13 pans of enchiladas or a 9x13 pan of chilli rellanos ( I like a lot of meat).. These are two of the recipes I have posted. Make sure you spend some time in the recipe section it will really motivate you to get cooking :!:
Oh and I always let the meat rest for 3 or 4 days just to pass rigor...some don't but I do. I think it makes it easier to portion before vacuum sealing and freezing.. If you want to cook one right away you can but it has to go directly to pan, no cooling off. :)
Best of dishes and bon appetite :chef: :dinner: <br /><br /> __________ Tue Aug 04, 2015 2:02 pm __________ <br /><br /> Ok. Made myself think of rellanos. . I have lots of fresh eggs too...hummmm
 

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