ABOUT OUR RABBITS

The New Zealand is a breed of rabbit, which despite the name, is American in origin. New Zealand rabbits are available in five colors white, red, black, blue, and broken. They average 10–12 lb with the does being slightly larger than the bucks. New Zealand's are bred for meat, pelts, show, and laboratory uses, being the most commonly used breed of rabbit for meat production. They are also bred as pet rabbits. New Zealand rabbits have a broad, muscular, and deep body of medium length, with well-rounded haunches. The ears stand straight up rather than being lopped. Fur is of normal length and "flyback," which means that when brushed in the wrong direction, it immediately returns to the original position. New Zealand's are medium to large rabbits. Female rabbits may have a dewlap, a fatty flap of fur below the chin which female rabbits sometimes use as a source of fur for lining their nest. New Zealand rabbits were likely developed in California from a mix of breeds, possibly including Belgian hares and Flemish giants. They were developed for their quick growth rate and meat type.  Fryers are slaughtered at 8-12 weeks, and older rabbits are sold as roasters.  New Zealand is commonly used as a meat rabbit with a high feed to meat ratio with fine bones, and are considered one of the best breeds for meat production.