I just finished reading an article on rabbit, the “new” white meat. (What’s up, Chef? Rabbit is the Trendy New White Meat)
While I’m not thrilled to be associated with “trendy” things, it is validating to see other people recognizing the benefits of rabbit meat because there’s really not another meat that can compete with rabbit for nutrition. It’s low in fat, high in protein, flavorful, and has a higher meat/food conversion rate than just about any animal out there. Add that to the ability to raise rabbits in your backyard quietly and I’m pretty sure rabbits are the perfect urban livestock!
Over the time we’ve been raising rabbits we’ve had a chance to get several others started on their urban homestead. I am so appreciative of these new friends who are drawn to a desire to know what is in the food they consume and who want their children to realize meat doesn’t initially come on a styrofoam plate. While rabbit raising isn’t for everyone, I truly believe it’s an approachable way to begin to take back control over your food sources.
Rabbit rearing gained popularity during World War II when most beef was reserved for the military forces. It lagged as a livestock in the intervening years, but many say it’s at all time highs once more as Americans become more concerned about the additives in bulk produced food.
Coming up on Independence Day, who doesn’t want to celebrate self-sufficiency?! 🙂