The Urban Rabbit Project
Backyard Meat Rabbits
This is the first in a series written by Boyd Craven Jr for The Urban Rabbit Project. Here he shares his experience and methods of raising rabbits intended for his table. Each Future Volume will build on the prior Volumes, but could be read as a stand-alone book. The idea is to allow the reader greater flexibility in choosing what interests them and what they find helpful to them. For example, this one is aimed obviously at those considering the idea of starting a small backyard herd of meat rabbits, but does NOT actually get into any aspects of harvesting any. It stops short of that. So, if one can overlook references to “meat” rabbits, this book would be most helpful to one interested in keeping outdoor pet rabbits too.
There are many books about raising rabbits. I find most very general, including information on keeping rabbits as house pets, raising rabbits for show, and breeding rabbits specifically to sell to processors for profit. This book will focus specifically on, and only on, sharing with the reader our personal experiences and methods of raising meat rabbits on our 120’x120’ city lot in Michigan as self-sufficient meat for our family.
I’m often on my soapbox in support of the argument that it’s easier for a family to “need less” than to “spend more” money to buy quality food. Done our way, rabbit meat can cost close to zero after the initial setup is paid for. There are no taxes to pay, no middleman, no anything. It’s just like we’ve added a meat section to our garden! Then, just like we do with our extra tomatoes, zucchini and cucumbers from our garden, we can share or trade with our neighbors who don’t have any. It’s that simple. Raising backyard meat rabbits can benefit every family on the planet.