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Show Rabbit meat comes to Cedar percent; while bei-f has only 55 percent, chicken, 50 percent and pork, 75 percent. "It's the highest quality meat there is," he said. And taste?. Well, it's something like chicken, Budd said. "In fact, you cook it exactly like chicken." But it's different, dif-ferent, different than any other kind of meat. Rabbit meat is entirely light meat. It can be fried, broiled and stewed. It can also be put in pies, and can be used to make salad loaves and sausages. BY BRUCE LEE Record Asst. Editor Rabbit meat. It's a delicacy in Europe. It was a staple item for pioneers on the frontier of an expanding America. But eat a bunny today, in America? According to Norman Budd, part owner and manager of K.J.B. Inc., Rabbit and Rabit Processing, that is an obstacle that Americans seem to be overcoming. Budd is selling the rabbit meat today as fast as he can raise and butcher the animals. He started his growing business one year ago with 11 does. Today he has 120 does and 6 bucks. "Inside of a year, I hope to get a thousand in here," he said. And eventually he hopes to be processing 4,000 to 5,000 rabbits per week. This would necessitate hiring six to eight additional workers for two different shifts. According to Budd, the biggest advantage of raising rabbits for meat is the high production rate. The average doe will have 9',i litters of 6 to 12 per year. In two months each rabbit will grow to 9 pounds, more than half of that salable meat. In addition the meat is currently selling for about $1.89 in local stores and for as much as $2.90 per pound in California. "That's how high in demand it is," said Budd. "In fact, the biggest problem with this business is not the demand. It's the supply." Also, said Budd, the meat is the most nutritious meal available. Rabbit meal has a nutritive value of 83 Row alter row of cat;es fill Norman 1 lludd's rabbitry in Cedar Valley. - - i Budd hopes to be processing 4,000 to 5,000 rabbits per week within a year. iiw miii wim ii mfmmm whmii p mmwm-M0--w |