Rabbit meat comes from domesticated European rabbits (Oryctolagus cuniculus) or, less commonly, from wild-caught animals. It has been eaten across Europe, Asia, and the Americas for centuries and remains a staple in French, Italian, Spanish, and Chinese cooking.
Rabbit is a lean, fine-grained meat with a mild flavour sometimes compared to chicken, though with a slightly gamier character — especially in wild animals. Whole carcasses and individual cuts are both used, with preparations ranging from braises and stews to roasting and confits.
In Australia, rabbits are an invasive species and significant agricultural pest. Wild rabbit is hunted both recreationally and as part of pest management programs, while a small farmed rabbit meat industry also exists.
How it's produced
Farmed rabbits are typically raised in controlled environments, housed in cages or colony pens and fed a diet of hay, pellets, and vegetables. They reach market weight quickly — usually within 10 to 12 weeks — making them efficient converters of feed to meat. Farming scales range from small backyard operations to larger commercial facilities, particularly in Europe and China.
Wild rabbit is hunted using firearms, ferrets, or traps. In Australia, wild rabbit hunting serves a dual purpose: pest control and food. Wild rabbit meat tends to be leaner and more strongly flavoured than farmed, reflecting the animal’s varied natural diet and higher activity levels.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for other red meat, not measured for this item yet. Sources & methods →
Keeping it
In the freezer: about 270 days.
In the fridge: about 2 days.
Advice from Cubud’s own keeping notes — how to keep it, not a measured number.
What comes from this
Your household's take
One thumb per person, shared with your household — it steers what the wider-web shelf and the swap chips offer you. Tap again to take it back.
✎ Spotted something wrong? Suggest a correction
Checking who you are...