Why Rabbits you ask? Back in the 1940s and 1950s rabbit meat was as common for dinner as chicken is today. It is the meat that got many people and their children through the lean times of the Depression. They lost their popularity after Big AGRA, who wanted to get maximum profits with the cheapest bottom line using the government endorse chemicals and handouts. Because of this rabbits didn’t make sense. So why even eat rabbit meat now? Below you will find a few reasons why you should consider adding rabbit meat to your diet.
Rabbit meat is relatively low in fat; each 3-ounce serving has 6.8 grams of fat, which accounts for 37 percent of the calories. Compared to beef and pork, rabbit is the clear choice -- 3 ounces of beef has 18.3 grams, and 3 ounces of pork has 8.2 grams. Adding rabbit meat to your meal plan gives you a big boost in vitamin B-12 -- each 3-ounce serving provides 117.6 percent of the recommended daily intake. Vitamin B-12 plays a critical role in the function of your central nervous system and metabolism, as well as the formation of red blood cells. Your body has the ability to store a few years' worth of vitamin B-12, so eating rabbit supplies you with not just your daily requirements, but a little extra as well. Rabbit also serves as a rich source of vitamin B-3, containing 35.8 percent of the amount your need each day. This vitamin, commonly known as niacin, aid in converting carbohydrates to energy and manufacturing a variety of sex hormones.
Now you know why we are big on rabbit, and why you need to add this nutritionally delicious protein to your regular diet. Contact us for more details, or visit our available products page and order yourself some.