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What is a meat pen? What are judges looking for? Learn in this video as they answer both of those questions and show what a high quality pen looks like.
This video focuses on comparing a high quality rabbit to an average one.
What is the proper way to pose and handle a meat pen?
What makes a high quality meat pen?
Learn what makes a quality roaster, meat pen and single fryer from the judge Dr. Chris Hayhow and commentaries by Andrew Gauck, David Moll and Terry Grubb.
What makes the perfect meat pen?
What are the most common disqualifications (DQs) for a meat pen?
Andrew Gauck, chair of the ARBA Commercial Market Rabbit Committee, describes how breeders are continuing to breed for higher quality market rabbits.
Learn from Collin Tackett with more than $15,000+ in prize money from winning Grand Champion Meat Pen at the Ohio Sate Fair, Grand Champion at New Zealand Nationals, and Grand Champion at the National ARBA Convention.
Twist and pop: Cutting a rabbit into 5 pieces to prepare for the grill or smoker. What’s your favorite cut of rabbit meat?
Learn how to cut a rabbit and get it ready for the grill
Watch the record highest selling New Zealand in auction.
A single fryer shows individually. The rabbits weighs between 3.5 and 5.5lbs. The rabbits are under 70 days of age. Most common breeds shown in market classes are New Zealands and Californians.
For ARBA shows a meat pen consists of 3 rabbits that weigh between 3.5 to 5.5 lbs. the rabbits are under 70 days of age and are the same breed and variety. The rabbits can come from more than 1 litter.
Check the rules for your county fair. Your county may only have a pen of 2, have a different weight range, different age requirements and may even let you show different breeds.
Roasters weigh between 5.5 lbs - 9.0 lbs. They are under 6 months of age. They show individually.
Stewers weigh over 8 lbs and are over 6 months of age. They show individually
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