Home Meat Rabbits Butchering Butchering - Step 7

On these pages there are detailed pictures of how I kill and butcher the meat rabbits we raise.  If this type of thing bothers you then ...

DON'T LOOK!


Now comes the inside stuff.  Using the hook blade I GENTLY press it into the stomach, right up under the groin area.  You don't want to push too hard or you may rupture the bladder (if it's full) or the intestines.

Butchering Rabbits Gutting

Once the blade is in I slowly pull it downward, cutting through the stomach wall:

Butchering Rabbits Gutting

Butchering Rabbits Gutting

The belly area contains the stomach (the large ball-like object on the left of the opening), the intestines (the brown, lumpy looking ropes) and the liver and kidneys (can't see them in this picture - they are behind the rest of the stuff).  If you withhold food from the rabbit for 24 hours before butchering there will be less waste in the intestines.  Also, the bladder would be at the top of the opening in this picture but this rabbit had no water the day I butchered and the bladder was empty.

Butchering Rabbits Gutting


The stomach and intestines are held in by a length of tissue that connects them to the backbone of the rabbit (kinda).  Gently use the flat blade to cut through this.  Remove the stomach and intestines.  You'll also need to pull out the length of intestine that runs up to the anus.  Dump everything into the tub for disposal later:

Butchering Rabbits Gutting

Once you have the stomach and intestines removed you can see the liver (dark object in the bottom of the opening) and the kidneys (small dark blobs just above the liver, covered with some fat):

Butchering Rabbits Gutting


At this point the rabbit is ready to be taken down.  I dislocate the back legs at the hock joint and then cut through the tissue and muscles to remove them.

Butchering Rabbits

Butchering RabbitsButchering Rabbits

 

Continue to Step 8 ...