Raising Rabbits for Meat

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.

By: Eric Rapp, Callene Rapp

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Description

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 interested in starting a small rabbitry for home use or to market rabbit meat as a business opportunity.

About The Author(s)

Callene and Eric Rapp have owned and operated the award-winning Rare Hare Barn since 2005, the largest heritage-breed meat-rabbit enterprise in the United States. In addition to their conservation work with rabbits, they have a large herd of heritage-breed Pineywoods cattle, and work with the critically endangered Palmer-Dunn strain. Callene has also worked with a variety of cattle breeds at the Sedgwick County Zoo, and Eric has had experience with his family’s own cow-calf operation. 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. Authors of Raising Rabbits for Meat, they live and farm in Leon, Kansas.

View Author Profile

Callene and Eric Rapp have owned and operated the award-winning Rare Hare Barn since 2005, the largest heritage-breed meat-rabbit enterprise in the United States. In addition to their conservation work with rabbits, they have a large herd of heritage-breed Pineywoods cattle, and work with the critically endangered Palmer-Dunn strain. Callene has also worked with a variety of cattle breeds at the Sedgwick County Zoo, and Eric has had experience with his family’s own cow-calf operation. 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. Authors of Raising Rabbits for Meat, they live and farm in Leon, Kansas.

View Author Profile

Book Specifications

ISBN: 9780865718890

Page Count: 192

Dimensions: 7.5 × 9 × 0.48 in

Publication Date: November 13, 2018

Images: Black & White Images

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