Raising Rabbits for Meat by Eric Rapp

Raising Rabbits for Meat by Eric Rapp

Turn your backyard into a steady source of sustainable, homegrown meat — no farm required.

Learn how to raise rabbits confidently for food, profit, and self-reliance with expert guidance from America's leading heritage-breed rabbit farmers. Discover the most efficient, ethical way to produce your own meat.

If you've ever wondered how to raise rabbits for meat—whether to feed your family or build a small-farm business—this trusted guide gives you the confidence, systems, and know-how to succeed. Written by Eric and Callene Rapp, founders of Rare Hare Barn—the largest heritage-breed meat-rabbit enterprise in the US—this book blends time-tested methods with modern insight to help you raise rabbits humanely, profitably, and sustainably.

WHAT YOU'LL LEARN

Start and manage your own productive rabbitry

• Raise rabbits for meat on a homestead, small farm, or even a backyard setup with minimal space and cost.

Choose the right breeds for success

• Focus on hardy, heritage meat breeds that thrive in diverse climates and produce high-quality, lean protein.

Design efficient housing and feeding systems

• Keep your animals healthy and your operation simple with practical designs that minimize waste and stress.

Breed, care for, and harvest ethically

• Step-by-step guidance on humane handling, processing, and storage — everything you need to raise rabbits responsibly, from litter to harvest.

Build resilience, income, and food security

• Create a sustainable supply of fresh meat for your family or explore small-scale marketing opportunities in your community.

WHY THIS BOOK MATTERS

Rabbits are one of the most sustainable and space-efficient livestock species, producing lean, high-quality meat with minimal resources. Whether you're a beginner or an experienced farmer, Raising Rabbits for Meat gives you the knowledge, confidence, and systems designs to build a thriving, ethical rabbitry that supports your family and local food systems.

ABOUT THE AUTHORS

With over 50 years of combined experience, Eric and Callene Rapp are trusted voices in sustainable animal husbandry. As owners of Rare Hare Barn, they've been featured in Grit Magazine and recognized by the Livestock Conservancy for leadership in rare-breed preservation.

Build your self-sufficient future — one hutch at a time.
Start your rabbit-raising journey today and discover how simple, humane, and rewarding it can be to raise your own sustainable meat source.

Since 2005, Eric and Callene Rapp have owned and operated the award-winning Rare Hare Barn, the largest heritage-breed meat-rabbit enterprise in the United States. What started as a simple desire to have more control over their own food supply quickly expanded into a unique business, supplying heritage breed fryers to local restaurants. Together they have over 50 years of combined experience handling nearly every species of domestic livestock, and are active members of The Livestock Conservancy. Callene is also a regular contributor to Grit magazine. They live and farm in Leon, Kansas.