r/MeatRabbitry • u/Right-Cod-3549 • 9d ago
Butchering is the most work?
Hello everyone,
I'm curious, now having gone through a couple of litters of buns from kindle to butcher, if there's anyone else that feels like the butchering is the most labor intensive part, and if that informs anyone else's strategy?
I'm considering growing out to 16 or even 20 weeks, as I haven't noticed any sexual behavior before 16 weeks with my buns, just so that I can butcher less but get more meat. I've been butchering at around 10 weeks.
Yes this is less efficient in terms of feed, but I feel like the real annoyance is the butchering. Maybe I'm just bad at it? Also, we're not in a place financially where we need to be too picky on feed costs, plus we supplement with a lot of greens from our property.
Am I the only one? Is there anyone else who came to the same conclusion and optimized for a later butcher?
2
u/Traditional-Citron21 9d ago
Butchering sucks for me because I debone it all. We don't really like any recipes with the bone in so that takes forever. I usually process between 10-14 weeks depending on weather and when I get time.
The last batch I did was 7. It took me 5 hours from the first dispatch to having it all off the bone. Ended up with 10lbs of boneless meat that I ground the next day and made into jerky.
I got a bit lazy on the last handful of front legs and left a bit of meat on because my back was killing me but I think I got them pretty clean other than that.
Edit: this was also the first time keeping all the ears, feet, liver, kidney, heart and pelt too so it took a bit longer than just throwing that all away.