Your browser version is outdated. We recommend that you update your browser to the latest version.

Where Lies The Secret?

“The hardest thing for most livestock producers to realize is that we are not in the cattle business. We are in the grass business. We are in effect grass farmers. Grass is the beginning/ the end and everything in between in natural cattle production. It deserves both our respect and attention” – Allan Nation. Editor, The Stockman Grass Farmer.

~~~~~~~~~~~~~~~~~~~~~~ 

Life on a farm is a school of patience; you can’t hurry the crops or make an ox in two days.

~~~~~~~~~~~~~~~~~~~~~~

If we estimate dignity by immediate usefulness, agriculture is undoubtedly the first and noblest science.

Our Rabbit Feedlot

 

Rabbits are prolific breeders, producing large quantities of tasty meat for home consumption. Their rate of production is faster than that of pigs, goats or sheep. If properly raised and cared for, a female rabbit (doe) can produce more than 15 times her own weight in offspring in a year. Under natural conditions, she delivers a litter every 31 days. 

Rabbits grow rapidly because they are efficient at converting food into meat. A baby rabbit weighs about 57 g when born. In six days it doubles its weight, and after 30 days its weight will have increased eightfold or more. By the end of the second month, the breed known as Californian or New Zealand White will, if well looked after, weigh over 2 kg. A young rabbit reaches maturity at five months but can be slaughtered at the end of the third month; at this stage, a Californian White would probably weigh about 3 kg.

Rabbits offer an alternative to other meat-producing animals for the improvement of protein supply due to the fact that rabbits do not compete with humans for food. They can live on waste materials such as maize husks and vegetable leaves. Rabbit meat is of good quality and tastes similar to chicken meat. The meat production per animal is higher than in all other herbivorous farm animals.