Join a seasoned commercial rabbit processor as he unveils the art of efficiently butchering meat rabbits. In this detailed step-by-step guide, you'll learn the expert techniques used to process over 200 rabbits weekly, catering to top restaurants in Seattle, Los Angeles, and San Francisco.

Discover the insider secrets that make our process stand out, ensuring high-quality meat for our discerning clients. This video is not just a tutorial; it's a glimpse into the world of professional rabbit processing, tailored for both aspiring butchers and curious food enthusiasts.

🧰 butchering toolbox supplies:

My favorite Butchering Knife 🔪: [ Ссылка ]
Scabbard Knife carrier: [ Ссылка ]
Hose Nozzle: [ Ссылка ]
Ceramic honing rod (sharpening step 1): [ Ссылка ]
Polished honing rod (Sharpening step 2 for extra sharp knife): [ Ссылка ]
Debone and Breakdown Knife: [ Ссылка ]
Skinning Blade (I use this often over the deboning knife): [ Ссылка ]

🔗 Stay Connected and Learn More:

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