Meat
New Zealand White
A tier
New Zealand White is the world’s dominant commercial meat rabbit: albino, medium-large, with a broad loin and rapid growth to fryer weights. Despite the name, the breed was developed in the United States and became the backbone of rabbitries from Europe to Asia. Meat is pale, fine, and mild—ideal for classic French lapin à la moutarde, Italian coniglio al forno, and everyday stews. Consistent carcass shape suits portioned saddles and hind legs for restaurants that need predictable cook times.
Track this ingredient
Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
California breeders fixed the albino New Zealand White meat type from earlier stock.
Commercial rabbitries adopted New Zealands for efficient white-meat production.
Global expansion made the breed the default industrial meat rabbit.
Hybrid programmes still used New Zealand White genetics as a parental line.