Help to decide on rabbit breed!

We have been trying to figure out a type of rabbit that would work for what we are wanting to do. My hubby used to raise New Zealands. He said the red eyes freaked him out. So none of those. I dont care that much how slow growing they are. Here is what we are looking at doing. We want something that will be a nice carcass, have a hide that myself or family can use for crafts and such, and most important for me, be nice. If it bits, it dies, very fast. As I said before, I dont mind slower growing as I am used to that, I have highland cattle and love my jersey giants. Rabbits is something I have no idea about. I have never had one. I have learned alot about the animals in the last three years (come April) since I moved to Canada. They have old wire cages here, I dont like them, so we will build something better for them. I know they can dig and burrow, so has to be something solid for the ground. I have thought of digging down a foot or two and putting galvanized wire in and then the dirt back, allowing them some small amounts of digging. Is this suggested at all? Why? What breed or breeds would be best for us? Why? Purebred or not? Why? How big of nest boxes do they need for the breed you suggest? I have no problems doing research on breeds, I just need help to start to narrow it down.

So...

I think I have narrowed it down a bit, but still would like imput from people that raise these guys. Flemish or standard Rex?

pfarms wrote:So...

I think I have narrowed it down a bit, but
still would like imput from people that raise these guys. Flemish or
standard Rex?

Hi I have never had a flemish so cannot give any advice but I love my
Rex. They have a nice carcass by ten weeks and come in many colors and
patterns. The fur is like velvet which makes it great for crafts. I
take my rabbits in for processing and sell the meat and I use purebred
rex. The also make a nice show animal in case you want to so that .
They have excellent temperments. Geri

I have Flemish,NZ Whites and Cals.
I love the Flemish and Flemish cross with NZ or Cals.

NZ and Cals are a bit flighty,but havent ran into a mean one yet.

I really dont notice the extra bone on the Flemish...big rabbits at 8 to 12 weeks old.
The cross is a bit more cobby,and still big buns in that age group.

I have a couple of Rex here,but havent bred them.Dont plan on it as they are going out the door.

I had French Lops,but had a huge problem getting babies to weanning age.
Moms just seemed so stupid,so got rid of them.

I want rabbits I dont have to fuss with.
My girls are all running together,had a buck get in and ended up with overload of babies haha.
Extra meat and proved that it works.

I can't help much as I have not had any other good meat rabbits in my barn other then Flemish Giants.
The Flemish Giant is a show rabbit first and foremost. Secondly it is also a good meat producer due to its huge size and type. There are other breeds with far better feed to growth ratio and also better meat to bone ratio. A Flemish Giant should have huge bones and bigger the better to help balance and carry the overall large frame. Its long and broad body must be companied with a large head with big long, heavy strong set (open) ears and most people are not interested in headcheese..

The true positives with the Flemish as a meat rabbit tough are the fact that they don't accumulate fat as quickly and can be butchered at a later date then the designer rabbit at 6 weeks. You can leave the Flemish much longer and still have a lean carcass, also they will weigh 5 to 6 lbs at 8 weeks and that is much better than many chickens can do. The fully grown ones will give you a huge pelt and can easily dress 8 to 10 lbs of pure meat. The temparament is super laid back and friendly, or at least it should be. O the same goes here, if you bite I bite back:)

Piet

Piet wrote:The true positives with the Flemish as a meat rabbit tough are the fact that they don't accumulate fat as quickly and can be butchered at a later date then the designer rabbit at 6 weeks.
Piet

This is very interesting Piet. What about older adults. When I butchered the Americans over a year old they had accumulated quite a bit of internal cavity fat. Not a bad thing- I have saved it and I will try to make some rabbit soap!

The older rabbits Accumulate fat more easily yes and that fat i will partly leave if i am making sausages, but the dogs get most of that white stuff around here. For sausage the older ones are so great because there is a bit more fat and then i dont add pork, its 100 percent rabbit, i just add my spices and white wine. Piet