The New Zealand rabbit is a meat rabbit breed developed in the United States, despite its name. The breed is the industry standard for commercial meat rabbit production, known for its rapid growth rate, large litter sizes, and efficient feed conversion. The New Zealand is the most widely raised meat rabbit breed in the world.
The New Zealand rabbit was developed in the United States in the early 20th century from rabbits imported from New Zealand. The breed was refined for meat production and standardized by the 1920s. The New Zealand Red was the original variety, followed by the White and Black varieties. The New Zealand White is the most common variety and the standard for commercial meat production, selected for its clean white fur that dresses out cleanly.
New Zealand rabbits have a compact, well-muscled commercial body type. Mature bucks weigh 4 to 5 kilograms and does weigh 4.5 to 5.5 kilograms. The white variety has white fur and pink eyes. They are known for their excellent mothering instincts, large litters averaging 8 to 12 kits, and rapid growth to market weight in 8 to 12 weeks.
Meat production is the primary purpose of New Zealand rabbits. Their rapid growth and large litters make them the most efficient rabbit breed for meat production. They are also used in biomedical research due to their consistent characteristics.