http://rabbitandcavydirectory.com/ARBA_District_States/Oregon_breeders.htm

Try that or play some more on google. I've found that the smaller breeds (not dwarfs) eat less (obviously) and are ready to butcher quicker than the larger ones (especially giants).

Good Luck

How about what breed of rabbit to get?? I am looking for
California whites but would like to know what other breeds
of rabbits are considered meat rabbits and what are peoples experiences with which breed taste better??? I want my family's first experience to go well or I might lose the kids on this one!!! :)

Have you tried checking with the local 4-H club or with your county extention office? They should know of some local people raising rabbits.

If you have kids don't let them name the rabbits you will use for food.

It's not just kids............I haven't butchered a rabbit in over 2 years. I was in the hospital a few days and the wife had to take care of them. They sell good though, and every now and then a neighbor will have me over so I can try what I produce.
If you have a family, you may want to look at the medium breeds (?????).

Good Luck

Nicky USA, Inc
Geoff Latham
(503) 234-GAME
223 SE Third Ave Ste B
Portland, OR 97214
glatham@nickyusa.com
www.nickyusa.com

Try this place. It was listed on a rabbit site under processors. Perhaps if this fellow is still in operation he can refer you to someone in your area who grows them or quite possibly sell you one or two from what he would process.

I'm outside Wichita and had somewhat of a hard time finding rabbits myself. We have California and New Zealand Whites though I can't tell a difference. I used to bring extras to get processed but the price of gas is too high that it's not worth it to drive the 1-1/2 to make the drop. We now just breed when we need meat in the freezer.

Believe it or not, Yahoo groups has a forum similar to this dedicated to meat rabbits. It is an EXTREMELY active forum, and since it's so focused on a specfic topic, I've felt comfortable asking very pointed questions about raising and processing them. Have always got heaps of great responses. You might try over there. It's likely you'll find someone from Oregon (I'm in WA state busy building an ark) or would happily share some of our stock. We have two NZ's - probably not premium specimens, but the does is a good mother and a our buck is stockey, healthy and willing. What more could we ask for?

Hope this helps. We're approaching our first year mark and we did okay. As for $$/energy to calorie output, rabbits are the a good bang for your buck in my opinion. (okay, no pun intended there).

LF

new Zealands and Californians are the premier mneat breeds. They will put the most pounds of meat on the table for the least cost. That requires that you begin the project with quality bred animals, not sale barn bunnies! I have Mini rex and American Sables. The Mini rex are fine as meat but small and takes too long to get them finished; the Sables are good as meat animals, a nicely wide loin and all around good meat breed, my line is kind of slow to finish tho. Any rabbit breed is edible and people who raise them use the culls as table meat. Wild rabbits are 1 oth the most hunted animals and they only weigh about 2-3 pounds live weight.

Try searching on the ARBA site.They should have a list of rabbit breeders.As you are only interested in raising for meat and not showing the rabbits,the cost will be a bit cheaper for non registered stock.
Any rabbit may be used for meat but from what I have read the best breed for meat would be the florida white.They dress out at a younger age and the meat to bone ratio is suppose to be the same as or better than New Zealands or some other meat breeds.Another breed that is suitable for meat is the standard rex,like the mini rex only larger.It may be harder to find that breed though as not that many people are into raising them these days.Good luck with whatever breed you end up with,Sherry.