Located in Fairfield, Texas, we are producers of New Zealand Whites and Californians for 4H and FFA exhibitors as well as commercial meat production.   Our focus has been to combine the qualities from both *types* of rabbits.  This has resulted in improving the production of our meat pen does and achieving a much better carcass for our meat customers.   Our rabbits are developed to produce five pound fryers around 70 days as this is the normal weight and age limits for most county fair exhibitions in Texas.  However, we often have bucks with the genetics for faster growth in their offspring. 

Achieving five pounds at 56 to 60 days is not our primary goal.  Emphasis is placed on carcass quality and dressout.  When processing fryers for our personal use, the dressout is from 55% to 63%.  The sire and dam is noted when processing and entered into a spreadsheet for review and comparison.  If a buck is not siring fryers with a good carcass, he would be removed from the breeding line. 

A note regarding our production:

Our does will not kindle and wean ten to twelve kits per litter and do this eight times per year.  Our goals are to achieve an average of seven litters per year from a doe who is able to wean seven to nine kits per litter.  We have does who kindle eight to nine times per year but this is not the norm.  Breeders in other climates might be able to achieve this.  Our summers in Texas can be harsh which translates to slightly lowered production for both the doe and the buck.  Frequent weather extremes are common and very stressful for the rabbits.

Review the sections Behind the Rabbitry and Rabbit How-To's for information helpful to  home or commercial meat production. 

For rabbit availability: Contact Linda

Note from Linda:    Due to time limitations and to maintain the health of the rabbits, I am not able to provide tours of our facility.