Whole Rabbit
Weight: 2.25–3.5 lbs each
Source: H5 Rabbit Co. | Hughson, California
Processing: The Rabbit Barn, Turlock, CA (CDFA License #57)
One of the healthiest and leanest meats available, rabbit is versatile, delicious, and easy to cook. Its mild, slightly sweet flavor makes it a favorite for a variety of dishes.
Why Rabbit Meat?
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High in Protein: Packed with essential amino acids to support muscle growth and repair.
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Low in Fat & Cholesterol: A heart-healthy alternative to traditional red meats.
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Rich in Vitamins & Minerals: Naturally contains B12, niacin, selenium, iron, potassium, and phosphorus.
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Gentle on Digestion: A great choice for sensitive stomachs or those seeking a clean, lean protein source.
About H5 Rabbit Co.
What began as a small FFA/4-H project blossomed into a thriving father-daughter partnership. Based in Hughson, CA, H5 Rabbit Co. is committed to producing premium-quality meat rabbits for both market and show.
How to Cut a Whole Rabbit
Processing a rabbit is similar to breaking down a whole chicken. Here’s a simple step-by-step:
Tools Needed:
Steps:
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Prep the Rabbit – Place belly-side up and remove any remaining organs.
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Remove Hind Legs – Cut through the joint where the leg meets the pelvis.
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Remove Front Legs – Slice through the tissue at the shoulder.
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Separate Ribcage from Saddle – Cut just behind the last rib.
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Cut the Saddle – Slice through vertebrae into two or more meaty portions.
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Optional – Split the thigh from the drumstick.
End Result:
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2 Hind Legs – Perfect for braising or roasting
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2 Front Legs – Great in stews or pan-fried
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2–3 Saddle Sections – Ideal for roasting, grilling, or frying
Need cooking inspiration?
Explore Rabbit Recipes on BBC Good Food »
