Meat
Rex
C tier
Rex rabbits are famous for their plush velvet fur caused by a genetic short guard-hair trait; meat is secondary but perfectly edible from fryers not kept for breeding or pelts. Medium frames yield tidy carcasses for home processors and small farms. Culinary quality is mild white rabbit meat similar to other medium breeds—stews, fried rabbit, and oven roasts. Because many Rex are raised for fibre/fur projects, meat supply is incidental and best when animals are young.
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
A short-fur mutation in a French litter founded the Rex type.
Breed organisation promoted Castor Rex and colour varieties for pelts.
American Rex clubs grew; surplus animals entered home meat pots.
Dual fur-and-meat smallholdings continued limited Rex fryer use.