16/02/2026
New Zealand White (NZW) rabbits are considered the "gold standard" for meat production, comprising roughly 90% of the commercial meat rabbit industry due to their fast growth, large size (9-12 lbs), high fertility (8-12 kits), and excellent meat-to-bone ratio. They reach fryer weight (approx.

lbs) in 8-12 weeks, producing lean, tender meat.
Key Aspects of Raising New Zealand Whites for Meat:
Production Cycle: Kits are usually ready for harvest at 8–12 weeks of age. A 4-pound fryer typically yields about 2 pounds of meat.
Performance Metrics: They are known for rapid growth, often having a feed conversion ratio of 3.5 to 1.
Breeding: Does are excellent mothers, often producing large litters, and can be bred up to 8 times per year under optimal conditions.
Characteristics: They have a muscular, well-rounded body, small bone structure, and white, desirable fur.
Ideal Setup: They thrive in commercial setups with high-quality, high-protein (18-20%) feed.
Considerations:
Fat content: While excellent for meat, some studies indicate high fat, so they should be harvested young (under 90 days) for best quality.
Space: They require proper, secure, and well-ventilated housing.
Alternatives: While NZW is dominant, they are often crossed with Californian rabbits to improve carcass quality.
New Zealand White (NZW) rabbits are considered the "gold standard" for meat production, comprising roughly 90% of the commercial meat rabbit industry due to their fast growth, large size (9-12 lbs), high fertility (8-12 kits), and excellent meat-to-bone ratio. They reach fryer weight (approx.
lbs) in 8-12 weeks, producing lean, tender meat.
Key Aspects of Raising New Zealand Whites for Meat:
Production Cycle: Kits are usually ready for harvest at 8–12 weeks of age. A 4-pound fryer typically yields about 2 pounds of meat.
Performance Metrics: They are known for rapid growth, often having a feed conversion ratio of 3.5 to 1.
Breeding: Does are excellent mothers, often produ
