mystang89
Herd Master
So I have another question. Every place I have looked said that the main rabbits to have if you plan on using them for meat are the Californian and New Zealand White Rabbits. Looking at different breads though I see the American Chinchilla and the Champagne D'Argent both reach a heavier mature weight than the Californian. The chinchilla and D'Argent are both 9-11 and the Californian is 8-10. Both these numbers are for bucks. Why are the Californian and New Zealand White rabbits considered better for meat when there are some rabbits who are heavier. I've even seen some rabbits that reach 12lbs as a mature weight.
