§ 25854
120 words·~1 min read·
/ca/food-and-agricultural-code/25854A research copy — for the controlling text, always check the official state or federal source. Not legal advice.
The classes of rabbit meat as determined by appearance and weight are as follows:
(a)“Rabbit fryer” means a young, domestic rabbit (usually under 12 weeks of age) with tender, fine-grained, and bright pearly white color which may be properly cooked by broiling or frying and which weighs not less than 1 1 2 pounds or over 3 1 2 pounds ready-to-cook weight.
(b)“Rabbit roaster” means a domestic rabbit (over 12 weeks of age) which may be properly cooked by roasting, and which weighs 3 1 2 to 5 pounds ready-to-cook weight.
(c)“Stewing rabbit” means a mature domestic rabbit of either sex (over six months of age) which may be properly cooked by stewing at any ready-to-cook weight.