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Raising Rabbits for Meat Eric Rapp

Raising Rabbits for Meat By Eric Rapp

Raising Rabbits for Meat by Eric Rapp


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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.

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Raising Rabbits for Meat Summary

Raising Rabbits for Meat by Eric Rapp

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 Eric Rapp

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.

Table 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

Additional information

CIN086571889XG
9780865718890
086571889X
Raising Rabbits for Meat by Eric Rapp
Used - Good
Paperback
New Society Publishers
20181113
192
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in good condition, but if you are not entirely satisfied please get in touch with us

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