Raising Rabbits for Meat

New Society Publishers
  • erscheint ca. am 1. November 2018
  • Buch
  • |
  • Softcover
  • |
  • 208 Seiten
978-0-86571-889-0 (ISBN)
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 interesting in starting a small rabbitry for home use or to market rabbit meat as a business opportunity.
  • Englisch
  • Gabriola Island
  • |
  • USA
  • Klebebindung
  • |
  • Broschur/Paperback
45 Illustrations, unspecified
  • Höhe: 229 mm
  • |
  • Breite: 191 mm
  • 411 gr
978-0-86571-889-0 (9780865718890)
086571889X (086571889X)
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.
Introduction Chapter 1: History of Rabbit Keeping
Chapter 2: What's Your Plan?
Chapter 3: Rabbit Physiology
Chapter 4: Breeds
Chapter 5: Selecting and Handling Rabbits
Chapter 6: Basic Rabbitry Equipment
Chapter 7: Housing and Environment
Chapter 8: Diet and Nutrition
Chapter 9: Hands-on Evaluation of the Rabbit
Chapter 10: Breeding and Reproduction
Chapter 11: Kindling
Chapter 12: Birth to Harvest
Chapter 13: Processing
Chapter 14: Cooking with Rabbit Meat
Appendix: Rabbit Ailments
About the Authors
A Note about the Publisher

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