Rabbit Meat: A Nutritious and Sustainable Protein Source
As global demand for lean, sustainable protein grows, rabbit meat is gaining attention for its nutritional benefits and low environmental impact. This guide explores everything you need to know about this versatile meat option.
How to Find Reliable Rabbit Meat from China in 2025
China has emerged as a major exporter of high-quality rabbit meat, with production expected to grow 15% by 2025. When sourcing:
- Verify HACCP and ISO22000 certifications
- Check for EU export approval (EC No. 854/2004)
- Request recent lab test results for antibiotics
- Confirm cold chain logistics capabilities
Top producing regions include Sichuan (35% of China's output) and Shandong provinces, where farms maintain strict biosecurity standards.
What Buyers Should Know Before Buying Rabbit Meat from China
Key considerations when importing:
| Factor | Details |
|---|---|
| Minimum Order | Typically 20-40ft containers (18-22 tons) |
| Price Range | $3.50-$6.00/kg FOB (2024 prices) |
| Lead Time | 45-60 days from order to shipment |
Seasonal availability peaks October-March when meat quality is highest.
Types of Rabbit Meat
Commercial varieties differ by breed and cut:
- New Zealand White - Most common, 2.5-3kg dressed weight
- California - Slightly larger, preferred for legs
- Rex - Tender texture, premium markets
Processed forms include whole carcass (70% of exports), portioned cuts (25%), and value-added products (5%).
Functions and features of Rabbit Meat
Nutritional advantages per 100g:
- Protein: 21g (vs chicken 18g)
- Fat: 8g (vs beef 15g)
- Iron: 2.7mg (similar to beef)
- Calories: 173kcal
The meat's fine grain and mild flavor make it versatile for multiple cuisines.
Scenarios of Rabbit Meat
Ideal applications:
- Hospital diets - Easy digestibility
- Sports nutrition - High protein/calorie ratio
- Ethnic cuisine - Mediterranean stews, Asian stir-fries
- Pet food - Growing premium segment
European markets consume 60% of global production, led by Italy, France and Spain.
How to Choose Rabbit Meat
Quality indicators:
- Color - Pinkish-white, no dark spots
- Texture - Firm, not slimy
- Fat - Minimal, creamy white
- Odor - Clean, slightly sweet
For frozen product, check for minimal ice crystals indicating proper storage.
Rabbit Meat Q & A
Q: Is rabbit meat healthier than chicken?
A: Yes, it contains 20% more protein with 30% less fat than skinless chicken breast.
Q: Why is Chinese rabbit meat competitively priced?
A: Large-scale operations (average farm size 5,000+ rabbits) and government subsidies keep costs low.
Q: How should I store frozen rabbit meat?
A: Maintain -18°C or below for up to 12 months without quality loss.
Q: What's the shelf life of fresh rabbit meat?
A: 3-5 days at 0-4°C when properly vacuum packed.
Q: Are there religious restrictions?
A: Rabbit is halal and kosher when processed according to requirements.
