Overview

How to raise rabbits for a steady source of meat and income Rabbits are one of the most sustainable, nutritious, and economic meat sources available. They can easily be raised in a variety of locations and climates, and require less space and infrastructure than many other species of livestock. Raising Rabbits for Meat is the how-to guide to help you succeed in starting and running a home rabbitry for a steady source of meat or income. Coverage includes: The history of the domestic rabbit Information on breeding, housing, and harvesting Tools to help you succeed with your program An emphasis on heritage breeds. Raising Rabbits for Meat provides a solid foundation for success in raising rabbits and is ideal for anyone interesting in starting a small rabbitry for home use or to market rabbit meat as a business opportunity.

Full Product Details

Author:   Eric Rapp ,  Callene Rapp
Publisher:   New Society Publishers
Imprint:   New Society Publishers
Dimensions:   Width: 19.10cm , Height: 1.20cm , Length: 22.90cm
Weight:   0.381kg
ISBN:  

9780865718890

ISBN 10:   086571889
Pages:   192
Publication Date:   13 November 2018
Recommended Age:   From 16 years
Audience:   General/trade ,  General
Format:   Paperback
Publisher's Status:   Active
Availability:   Temporarily unavailable  
The supplier advises that this item is temporarily unavailable. It will be ordered for you and placed on backorder. Once it does come back in stock, we will ship it out to you.

Table of Contents

Acknowledgments 1. The History of Rabbit Keeping 2. What's Your Plan? 3. Rabbit Biology 4. Rare Breeds and Conservation Breeding 5. Selecting and Handling Rabbits 6. Housing and Environment 7. Basic Rabbitry Equipment 8. Diet and Nutrition 9. Hands-On Evaluation of the Rabbit 10. Breeding and Reproduction 11. Kindling 12. Milestones and Management — Birth to Harvest 13. Processing, Storage and Distribution 14. Cooking with Rabbit Meat 15. Rabbit Ailments and Health Problems Appendix: Rabbit Breeds Endnotes Index About the Authors About New Society Publishers

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Author Information

Since 2005, Eric and Callene Rapp have owned and operated the award-winning Rare Hare Barn, the largest heritage-breed meat-rabbit enterprise in the United States. What started as a simple desire to have more control over their own food supply quickly expanded into a unique business, supplying heritage breed fryers to local restaurants. Together they have over 50 years of combined experience handling nearly every species of domestic livestock, and are active members of The Livestock Conservancy. Callene is also a regular contributor to Grit magazine. They live and farm in Leon, Kansas.

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