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How to raise rabbits for a steady source of meat and income
... destined to become the single authority on all aspects of creating and maintaining a successful meat rabbit business ... should be on the bookshelf of every livestock farmer out there. ¿ HANK WILL, Editorial Director, Ogden Publications
The Rapps' dedication to breed integrity and to rabbit health is exceptional, and this book will be essential for anyone interested in raising rabbits ¿ from the homesteader to the commercial farmer. ¿ MEREDITH LEIGH, author, The Ethical Meat Handbook and Pure Charcuterie
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 interested in starting a small rabbitry for home use or to market rabbit meat as a business opportunity.
... common-sense practical advice coupled with the Rapps' notorious wit make this book a delightful read. ¿ JEANNETTE BERANGER, Senior Program Manager, The Livestock Conservancy
¿ ¿ ¿ ¿ ¿ ¿ ¿ ¿ ¿ ¿ ¿ ¿ ¿ ¿ ¿ ¿ ¿ ¿ ¿ ¿ ¿ ¿ ¿ ¿ ¿ ¿ ¿ ¿ ¿ ¿ ¿
ERIC AND CALLENE RAPP have owned and operated the award-winning Rare Hare Barn since 2005, now 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. 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.
List 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
About the author
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.
Summary
One of the most sustainable, nutritious, and economic sources of meat available, rabbits can be easily raised in a range of locations and climates. Raising Rabbits for Meat is the how-to guide to help you succeed in setting-up and running a home rabbitry for a steady source of meat or income.
Foreword
How to raise rabbits for a steady source of meat and income
