Raising Rabbits for Meat
New Society Publishers presents Raising Rabbits for Meat, a comprehensive guide crafted for those interested in sustainable meat production or small-scale business ventures. This essential resource offers clear, step-by-step guidance on breeding, housing, and harvesting rabbits, emphasizing heritage breeds and efficient practices suited to various climates and spaces. With insights from award-winning authors Callene and Eric Rapp, owners of Rare Hare Barn, this book lays a solid foundation for successfully managing a home rabbitry for personal use or income.
About the Author(s)
Callene and Eric Rapp have run the Rare Hare Barn, the largest heritage-breed meat rabbit farm in the U.S., since 2005. They also raise a herd of heritage Pineywoods cattle, including the rare Palmer-Dunn strain. Callene brings experience from working with cattle at the Sedgwick County Zoo, while Eric has managed his family’s cow-calf farm. Together, they have over 50 years of experience with various livestock and are active with the Livestock Conservancy. Callene regularly contributes to Grit Magazine. They are the authors of Raising Rabbits for Meat and live in Leon, Kansas.
Book Specifications
- ISBN:Â 9780865718890
- Page Count:Â 192
- Dimensions: 7.5 × 9 × 0.48 in
- Publication Date:Â November 13, 2018
- Images:Â Black & White Images