The advantages of eating rabbit meat

Domestic rabbit is a rare food choice for most people This kind of meat can be compared with poultry meat, and the price is cheaper than cattle, mutton and other larger livestock During the Second World War, the United States government encouraged the cultivation of rabbits to alleviate the shortage of red meat supply Nowadays, rabbit meat is very easy to buy on the market, with fresh or frozen options One of the benefits of nutritious rabbit meat is that it is rich in protein A 3-ounce serving of rabbit meat contains 28 grams of protein, more than beef or chicken Rabbit meat is also an excellent source of iron, containing more than 4 grams per serving In addition, the meat also provides a variety of minerals, of which phosphorus (204 mg) and potassium (292 mg) are the most abundant Rabbit meat, on the other hand, is low in calories, less than 147 calories per serving Beneficial environmental protection environmental resources are becoming more and more precious in modern times Cattle need a lot of grain and water One of the environmental protection countermeasures against the loss of resources in large livestock production is to produce rabbit meat Raising rabbits has little impact on the environment The harvest cycle is only three months, and they eat less food than other animals In the United States, the meat is regulated by the Department of agriculture Although some antibiotics were used, no hormone was found in animal residue tests The meat of young rabbit is white, tender and mild It grows for about three months and weighs between 1.5-3.5 pounds Rabbit meat is cooked in the same way as chicken Mature rabbit meat is dark, compact and has a heavier taste Adult rabbits usually weigh more than four pounds and grow for about eight months Old rabbit meat takes longer to cook in a similar way to beef Safety of eating rabbit meat the USDA regulates rabbit meat using a hierarchy similar to poultry processing The food safety administration is responsible for the inspection and approval of rabbit meat After approval, a, B and C grades are given based on texture and quality.