Never Run Out Of Meat Again – An Introduction to Raising Meat Rabbits
One of the hardest supplies to prep in large quantities is meat. Although canned meats can go a long way in a disaster, your supply is pretty much limited to what you can prepare now before disaster strikes; but what would you do in a long-term disaster? Your supplies are only going to last so long until you’re going to need to replenish them. There are various options for raising your own meats of course. Cows, chickens, pigs, there’s even a large group of people out there now that are raising quail in their suburban garages. However, for the money, space and time, you’ll be hard pressed to beat breeding meat rabbits.
Benefits of raising meat rabbits
The main reason rabbits are on the top of my list (as far as a sustainable meat supply) is the sheer volume that you can produce in a small space for relatively little investment. Each one of your does can produce anywhere from 5-8 litters every single year. Depending on the breed of rabbit, you could get around a dozen rabbits per litter. That’s nearly 100 rabbits every single year starting off with only 2 rabbits in a small hutch.
Although there is definitely a cost that goes into raising rabbits, there are also several additional benefits as well outside of meat production. If you’re raising rabbits then you’re most likely doing your fair share of gardening. Rabbit droppings are extremely beneficial to soil. Additionally, after harvesting a lot of rabbits, you’re going to have a good amount of pelts which could either be used or sold online to offset the costs of raising the rabbits.
What you’ll need to raise meat rabbit… READ THE FULL ARTICLE HERE
This a good article. I can’t stress how easy this is.
We raised rabbits for meat when I was about about nine.
I helped my dad build the pen. We started with a male and female. Within a fee months we had dozens of rabbits.
They take very little room. My dad used to dropping to fertilize the garden.
They meat is lean and tastes good. We ate rabbit quite a bit and I never tired of it. My dad taught my brother and me how to properly prepare the meat (slaughter). Skinning a rabbit is not hard to do.
One of the things I remember was the production numbers quickly outpaced what we could eat. So, we sold and gave many rabbits away to friends that wanted pets or for eating.
Between the garden and rabbit meat, and animals we shot during winter, there was hardly a time we “had” to buy beef and fresh vegetables from the store.
If you are seriously forced to produce a meat supply for yourself, with rabbits, it would be a snap.