Agriculture Reference
In-Depth Information
If your rabbits are being sold to restaurants, then they probably can be wrapped in plain
butcher paper. However, if you are planning to sell your rabbits to grocery stores, they will
need to be wrapped in clear plastic. Consumers like to see what they are buying in the meat
counter. Talk to the butcher about your packaging options, and arrange to have the rabbits
picked up or delivered where they are going after processing.
Although rabbit meat does not have to be inspected by the USDA, there is a voluntary grading
system. Before being graded, the rabbit meat has to be inspected and passed by the Food
Safety and Inspection Service or some other inspection service, such as a state meat inspec-
tion program. Consumer grades for rabbit meat are U.S. Grade A, U.S. Grade B, and U.S.
Grade C.
Handling rabbit meat
From the USDA:
Take rabbit home immediately and refrigerate at 40 degrees F or below. Use it within 2 days
or freeze at 0 degrees F. If kept frozen continuously, it will be safe indefinitely; however,
quality will diminish over time. It is safe to freeze rabbit in its original packaging. For pro-
longed storage, overwrap as you would any food for long-term storage. For best quality, use
frozen whole rabbit within a year, pieces within 9 months.
Safe thawing
There are three ways to safely defrost rabbit: in the refrigerator, in cold water, or in the mi-
crowave oven.
Never defrost at room temperature.
Refrigerator:
It is best to plan for slow, safe thawing in the refrigerator. Bone-in parts or
whole rabbits may take a day or longer to thaw. Once thawed, rabbit may be stored in the
refrigerator for 2 days before cooking. During this time, if you decide not to use the rabbit,
you can safely refreeze it without cooking it.
Cold Water:
Todefrostrabbitincoldwater,donotremovethepackaging.Besurethepack-
age is airtight or put it into a leak-proof bag. Submerge the rabbit in cold water and change
the water every 30 minutes so it continues to thaw. Small packages may defrost in an hour
or less; larger packages may take 2 to 3 hours. Plan to cook the rabbit immediately after
thawing.
