How to process meat rabbits?

Dispatch the rabbit by cervical dislocation, which severs the spinal cord at the skull base, causing immediate unconsciousness. Place a sturdy bar (metal pipe or broomstick handle) across the back of the neck at the skull base, press down firmly, and pull the hind legs upward in one swift motion.

Break the chilled carcass into standard portions: two hind legs, two forelegs, and the saddle (loin section). Remove forelegs by cutting through the thin muscle connecting them to the ribcage. Separate hind legs at the hip socket by bending outward until the joint pops, then cut through the…

Submerge the cleaned carcass in an ice-water bath immediately after rinsing. Maintain the water temperature at or below 4C (40F) by adding ice as needed. Chill for a minimum of 4 hours, ideally 12-24 hours, before butchering or freezing.

Make a shallow incision along the belly midline from the pelvis to the ribcage base, cutting only through the abdominal wall without puncturing the intestines. Pull the viscera downward in one mass, severing the esophagus and windpipe at the top. Separate the liver, heart, and kidneys for…

Hang the rabbit by its hind legs from a gambrel or rope. Cut the skin around each hock joint, then slit the hide along the inner thighs to the tail. Grip the pelt at the hips and pull downward toward the head in one smooth motion, peeling it off. Cut around the forelegs, tail, and head to fully…

Dispatch the rabbit using a .22 caliber air rifle (minimum 12 ft-lbs muzzle energy) or a captive bolt gun aimed precisely at the brain. Target the point directly between the ears, angled slightly toward the mouth. For a captive bolt, place the device firmly against the same point and fire.

Designate a clean, outdoor or well-ventilated area with a hanging point at chest height, a washable work surface, water access, and separate containers for waste and edible parts. Set up all equipment before beginning dispatch so the process flows without interruption.