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Food Evolution Rabbit meat Jan 14, 2016 @ 5:15

Rabbit meat, anyone?

There seems to be a small but growing movement of rabbit meat lovers in the Philippines, even though the Pinoy food mindset is still more appreciative of chicken, beef, pork, veal, turkey and lamb meat. But if the USDA has declared upon a series of thorough studies on rabbit meat is actually healthier and safer than your usual meat staple, why not try it?

According to the USDA, rabbit meat has the lowest cholesterol compared to chicken, beef and pork. It also has the lowest calories per pound. Rabbit meat is sought after by athletes and health aficionados precisely for its lowest percentage of fat but highest percentage of protein.

Like poultry, rabbit meat is classified according to the tenderness of the meat relative to how it’s going to be cooked. Rabbits, around three months old weighing 1 to 1.5 kilos are ideal for fryers, while those over three months old but not over six months are ideal for roasting. Over six months old, and its already good for stewing.

Rabbit producers vouch that delicious rabbit meat are from those raised domestically as it yields tender and stress-free taste, and not like the ones hunted from the wild.

Though there are countries where rabbit meat is recognized as staple food, it is still hard to believe it can happen in the Philippines where the business of raising rabbits is to turn it into pets and not for human consumption.

Nevertheless, if you are game for a rabbit treat, then try going to Aven Nature’s Farm in Baluiag, Bulacan, which also holds seminars on rabbit farming for rabbit farmers and producers. Aven Nature’s Farm also showcases the uses of rabbit meat for a variety of native dishes like papaitan, adobo, kaldereta, sisig and chorizo rice. They also serve arroz caldo, sinampalukan, sinigang and tinola all using rabbit meat!


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