The 5 Best Meat Rabbit Breeds for Backyard Production (Plus a Few Worth Mentioning)
By Bobby from The Rabbitry Center
Raising your own meat rabbits is one of the most reliable, sustainable, and rewarding ways to provide healthy food for your family. But choosing the right breed makes all the difference in litter size, growth rate, temperament, and overall production.
In this guide, I’m breaking down the top five best meat rabbit breeds based on real-world results — not just theory. These are the breeds that consistently grow well, dress out well, reproduce reliably, and are easy to work with. I’ve raised thousands of rabbits over the years, and these are the ones that rise above the rest.
Let’s get into it.
1. New Zealand White
The #1 meat rabbit — period.
If there was a hall of fame for meat rabbits, the New Zealand White would be the first inductee.
They were first developed in the early 1900s, and today they are the most widely produced meat rabbit in the world. There’s a simple reason for that: they are everything you want in a meat rabbit.
Why New Zealand Whites Rank #1
Fast growth rate
Excellent dress-out percentage
Reliable mothers
Large litters
Calm temperaments
Easy to find
Great for meat, show, or pets
Their white hides can be dyed any color (better for selling furs)
They also come in red, black, blue, and broken, but the white is dominant in meat production because processors prefer the hide.
Overall, if you want consistent results, it’s hard to beat the New Zealand White.
2. Californian Rabbit
Fantastic production — and great pets too.
Californians are the second most popular meat rabbit in the U.S. They’re white like the New Zealand but have the Himalayan “pointed” gene, giving them:
Black ears
Black nose
Black feet
Red ruby eyes
They’re excellent producers with great dress-out ratios and calm personalities. They don’t eat too much, and they make easy-to-sell pets if you want to offset feed costs.
Developed in the 1920s from Chinchilla + Himalayan, the Californian was bred specifically for a muscular body and efficient production.
New Zealand Whites still outsell them here in mid-Michigan, but Californians are right behind them.
3. Palomino
One of the best dress-out percentages of any breed.
Palominos often surprise people because they aren’t as common — but they’re a powerhouse meat rabbit.
Developed in 1952 and available in Golden and Lynx, Palominos:
Dress out exceptionally well
Produce good-sized litters
Are easy to handle
Have excellent muscle structure
They actually started as the “Washingtonians” before being renamed “Palominos” after someone suggested the name in a coffee-can vote. A cool bit of rabbit history.
If you want something a little unique, but still “top tier,” the Palomino is an outstanding choice.
4. Satin Rabbit
A silky fur mutation that became one of the most beautiful meat rabbits.
Satins come from a genetic mutation in the Havana breed that created a unique, silky coat with shine you can’t miss.
But don’t let the fancy fur fool you — Satins are also excellent meat producers.
What makes Satins special:
Dense, silky fur (sought after by handcrafters)
Solid body structure
Good growers
Lots of color varieties
Originally called “Havana Satins,” they eventually became recognized as their own breed. Satins are a great dual-purpose rabbit for meat and fur.
5. Champagne d’Argent
One of the oldest meat breeds on earth — and one of the most reliable.
Dating back to the 1600s, the Champagne d’Argent was raised by French monastery monks and has stood the test of time for good reason.
They are born black and slowly turn silver from the belly upward, reaching full silver by about six months.
Why Champagnes made the list:
Very consistent producers
Excellent dress-out
Calm and easy to handle
Beautiful, unique fur
Proven for centuries
If you want a breed with heritage, efficiency, and eye-catching silver color, this is it.
Honorable Mentions
These breeds didn’t make the top 5, but they are absolutely worth talking about — and in some cases almost made the list.
American Chinchilla
A fantastic meat rabbit with a beautiful coat and excellent dress-out. Developed in 1913 by breeding larger Chinchillas into a more muscular body.
Rex Rabbit
A pound or two smaller than the Large breeds but extremely efficient. Their soft velvety fur is famous, and their meat-to-bone ratio is excellent.
Silver Fox
Similar to the Champagne d’Argent, with a unique silver-tipped coat. These are great producers and very easy to handle.
Florida White
A small but mighty meat rabbit.
At only 5 pounds, they dress out better than almost any breed — extremely efficient. They grow fast, eat very little, and handle heat better than bigger breeds.
About Giant Breeds (Flemish, Continental, Checkered, etc.)
A common misconception is that giant rabbits produce more meat.
They don’t.
Giant breeds:
Eat more
Need more space
Grow slower
Have a heavy bone structure
End up with a low meat-to-bone ratio
Most people raising for the freezer get far more usable meat from medium breeds, not giants.
Choosing the Right Meat Rabbit for You
At the end of the day, your choice depends on:
Your climate
Your goals (meat, pets, fur, show)
Availability in your area
How fast you want to grow your rabbitry
Your space and feed budget
All of the breeds above are reliable, proven choices that can produce for you for years if you care for them well.
We’ve had rabbits live long, comfortable lives here — some dying from old age — and we always make sure our animals are cared for properly. Good care equals good production, and there’s nothing better than putting clean, chemical-free meat and vegetables on the table for your family.
If you raise one of the breeds I didn’t mention, feel free to share it — there are a lot of great rabbits out there, and many of them serve different purposes.
Frequently Asked Questions
What is the best rabbit breed for meat?
The New Zealand White is the most widely used and most efficient meat rabbit breed.
What rabbit grows the fastest?
New Zealands, Californians, Palominos, and Florida Whites all have fast growth rates suitable for 10–12 week harvests.
Are giant rabbits good for meat?
No — they eat more, grow slower, and have a poor meat-to-bone ratio.
What rabbit has the best dress-out percentage?
Florida Whites, Palominos, and New Zealand’s typically have the highest ratios.
How much meat does a rabbit produce?
A typical fryer (10–12 weeks) produces around 2.5–3.5 pounds of meat.
Want to learn how to start or scale your own rabbitry?
Check out our full courses and tutorials at The Rabbitry Center — and join thousands of families becoming more self-sufficient through rabbit production
