Rabbit Butchery Calculator: Estimate Meat Yields and Cut Breakdown from Live Weight

Understanding what a live rabbit translates to in terms of table-ready meat is essential for both pricing and planning. Rabbits have a relatively high dressing percentage compared to most livestock — typically 55–60% of live weight dresses out as carcass. The Rabbit Butchery Calculator takes a live weight and returns a complete breakdown of the carcass including individual cuts.

The calculator applies a standard 57% dressing percentage from live weight to dressed carcass, based on typical commercial rabbit breeds. A secondary percentage of 88% from dressed weight to packaged, bone-in portions reflects the trim and waste in portioning.

Cut breakdown includes hind legs (the meatiest section), saddle/loin, forelegs, rib cage, and liver. Each cut is shown as a weight in grams alongside an approximate retail price per kilogram, giving a total table value for your rabbit.

Dressing percentages and cut yields are drawn from published rabbit meat research from ITAVI (France) and UK rabbit processing data. Standard commercial breeds such as New Zealand White and Californian are used as the reference breed, which are the most widely kept meat breeds in the UK. Smaller pet breeds and heritage breeds may have different yield characteristics.

Enter the live weight of your rabbit in kilograms. The calculator immediately shows the expected dressed carcass weight, packaged meat yield, and a cut-by-cut breakdown with approximate weights. This is most useful when pricing rabbits for sale — enter a target live weight and see whether the meat yield justifies your asking price.