In praise of meat mutts

Thundrr-Chicken

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im going to guess this was directed at me.. and i apologize for offending you.. when i had typed junk rabbits in a post i was referring to people picking up random rabbits from random people.. randomly letting them breed for no purpose at all and then trying to market them as "meat rabbits" .. what you're doing is in no way shape or form near what i was referring to... again.. sorry i didnt clarify better
 

hoodat

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I didn't have any particular poster in mind and at any rate I'm not easily offended. It's just that mutts are so often looked on as junk that I wanted to point out they do have their advantages and mutts can be just as good quality as purebreds if you use the proper breeding techniques to develop the line and are more interested in meat than showing. There is plenty of room in the rabbit world for all of us and our varying attitudes toward raising them.
 

crazyturkeydesigns

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hoodat said:
I didn't have any particular poster in mind and at any rate I'm not easily offended. It's just that mutts are so often looked on as junk that I wanted to point out they do have their advantages and mutts can be just as good quality as purebreds if you use the proper breeding techniques to develop the line and are more interested in meat than showing. There is plenty of room in the rabbit world for all of us and our varying attitudes toward raising them.
This is so true. Sadly and surprisingly in my area it's a few of the older 4-H kids who show rabbits nationally who scoff at the crosses. :idunno
 

Sommrluv

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For those who like their meat crosses (I find the term "meat brick" especially attractive, personally) what breeds do you cross?
 

~Wind~

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I breed american does to a lop buck for meat. Have no complaints. Weigh about 4lbs after butchering at 12 weeks. They eat very little and have a very laid back calm personality, easy to handle, love attention and are attractive to look at. They also sell as pets very easily due to their personality, half floppy ears and pretty coats.

So they dont get the biggest, but I enjoy caring for them and the meat tastes great.
 

Thundrr-Chicken

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i have a californian buck that is built like a concrete block.. when i cross him with one of my new zealand white does... especially one in particular... we get fantastic results.. i like waiting til they are 6 pounds "ish" before i process them for myself..

i also have a new zealand white buck... i like using him to make pure nzw bunnies... but i dont get the same concrete block body type out of the kits ...
 

hoodat

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Sommrluv said:
For those who like their meat crosses (I find the term "meat brick" especially attractive, personally) what breeds do you cross?
My starting point for the line I now have was a NZ cross doe with a Rex cross buck. The NZ doe makes for large litters of healthy rabbits and they are usually good mothers with plenty of milk. This doe certainly fits both categories. The Rex blood in the buck makes him very heavy bodied with a thick saddle of meat on his back and good hind legs. I have to admit I had luck on my side in that the NZ blood made them fast growing and the Rex side gave them very heavy bodies. The mixed bloodlines sometimes produce surprises in the kits. Her last litter contained two chestnut agoutis that are larger than any of the others and growing at a fantastic rate. I'm keeping my eye on them and if one is a doe; or better yet if I lucked out with a buck and a doe I may be able to do something pretty good by developing them as a side line provided their growth rate holds up and they are not large boned. Those surprises are where some great lines come from and you don't get many of those in a pure blood line, which tends to be more uniform. The trick is to develop the line and improve it as you go. Decide what it is you want to develop and keep working toward that ideal. If you don't keep them properly culled and breed willy nilly the line is bound to run down. The tendency of nature is to return them to the natural wild form over the generations and that is not a good meat conformation.
 

Caprice_Acres

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I have mutts too, and love them. I do New Zealand and Silver Fox crosses regularly. My best mother is a 50% SF, 50% NZW doe named Briar. I lost a purebred SF doe, (Elvira) with 2 show legs to 110* weather, and her litter sired by a buck with 4 legs was only a week old - I euthed Briar's 75% NZW/25% SF litter and gave her the more monitarily valueable litter of 9, they're HUGE and healthy and due to be weaned next weekend. VERY excited to be keeping some nice babies from that litter - all thanks to my meat mutt! :) She raises some nice litters herself, too. I just bred her back to my NEW NZB buck. :)

I also have purebred, and show them too - mainly because I can sell meat bunny mutts for breeding for 10.00 apeice, where the same quality purebred meat breed goes for 25.00 to 60.00 depending on breed and quality. Makes sense to cater to as many markets as I can - meat mutt breeders, purebred breeders, and show folks. Plus, showing is a fun hobby on the side. My main goal is still meat - a doe with all sorts of white toenails, white spots BUT is productive and healthy is worth infinetely more to me than an unproductive/unthrifty show bunny with a bunch of show wins. :)

I cull heavily for health in ALL my lines, mutt or pure. I cull heavily for type too. The only 'meat' cross I won't do is bring in any giant blood. :)
 
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