Re: Meat Rabbits
You need to harvest at 8 weeks. Beyond that the meat will become increasingly tougher. The idea of the larger breeds and the reason they are called meat rabbits, is that their young will maximize the yield in weight at 8 weeks. I personally prefer the taste of the California rabbits but the New Zealand's are fine. Both will produce rabbits of about the same size but the California will have just a little better meat to bone mass ratio.
"Success is not final, failure is not fatal: it is the courage to continue that counts." Winston Churchill