Rabbit
A rabbit breaks into seven pieces: two front legs, two hind legs, the loin (often cut in two), and the belly flaps. Domestic rabbit is mild and tender; wild hare is darker and much stronger and almost always wants moist heat. Because there's no fat, wrap the loin in bacon or cook it fast.
Not sure where to start?
We'll fill in the standard rabbit order — the 7 cuts most customers take, cut and wrapped the usual way. Nothing is locked in; change or remove anything after.
Or tell me how you eat
Answer a few quick questions — how many of you there are, how you cook — and I'll fill in the whole sheet with a reason beside every cut.
Off the outline
Fat, bones & odds
Tap any part of the animal to see the meat that comes out of it
How much meat will I actually take home?
Typical rabbit: 2.5–5 lb hanging. Don't know it? A live weight of 4–9 lb hangs at about 2.2–5 lb.
Enter a hanging weight to see your estimate.
Front legs & shoulders
Small and sinewy. Braise them or fry them — never roast them dry.
Don't forget to ask for these
The parts most customers never mention — and most shops throw away if you don't.