Rabbit from Farm to Table is a food safety publication produced by the U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) that explains how rabbit meat is classified, inspected, stored, thawed, cooked, and handled safely. The guide is intended for consumers and provides practical information for purchasing and preparing rabbit as a food source.
The publication begins by explaining the different classifications of rabbit meat, including fryer (young rabbit) and roaster (mature rabbit), and describes how the age and size of the animal affect meat tenderness and recommended cooking methods. It also outlines the unique inspection framework for rabbit meat in the United States, noting that rabbit inspection is voluntary under USDA programs rather than mandatory under standard meat or poultry inspection laws.
A significant portion of the guide focuses on food safety practices. Topics include refrigeration, freezing, thawing methods, cooking temperatures, handling leftovers, and preventing foodborne illness. The document provides USDA-recommended storage times and emphasizes the importance of cooking rabbit to safe internal temperatures and properly refrigerating leftovers.
For preparedness-minded readers, the publication serves as a useful introduction to safely processing and using rabbit meat as a sustainable protein source. While it does not cover rabbit raising or butchering, it provides valuable information for anyone interested in food security, homesteading, hunting, or utilizing rabbit as part of a self-sufficiency strategy.
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