The farm sells meat from rabbits raised according to the farm's declared standards, wholesale and retail. Please check volumes, packaging and delivery by phone. Product documents are available on request.
General Information
Rabbit meat is classed as white meat. According to reference data, it contains protein, B vitamins, vitamin C and nicotinic acid, as well as phosphorus, iron, cobalt, fluorine, potassium and manganese; it is relatively low in sodium salts.
The chemical composition of the meat depends on the rabbit's age: as the rabbit gets older, the meat contains less water, while the share of fat and protein and the energy value increase. The amino acid composition also changes. Carcasses of young rabbits (up to three months old) contain less fat.
Limitations
Like any meat, rabbit meat contains purine bases, which the body converts into uric acid. People with gout, joint diseases and other chronic conditions, as well as parents of young children, should decide whether to include rabbit meat in the diet after consulting a doctor.
The information on this page is for general reference only and is not medical advice.
