11 Types of Rabbit Meat Cuts You Should Know

Types of Rabbit Meat Cuts
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Rabbit meat is a delicious and healthy alternative to other types of meat.

It is low in fat and protein, making it an ideal choice for those looking to reduce their intake of unhealthy saturated fats.

But many people don’t know that rabbit meat has many different cuts. We will explore the different types of rabbit meat cuts and explain each.

Whether you are a seasoned chef looking for a new challenge or want to try something new, our post will help you discover the types of rabbit meat cut options available, and you will love them! 

1. Ear

The rabbit ear comes first on our list of types of rabbit meat cuts. It is not typically eaten as a standalone cut of meat, but it can be used in various dishes to add flavor and nutrition. 

In some cultures, the ears are considered a delicacy and are even sold as a separate item. When cooking with rabbit meat, it’s important to utilize all parts to minimize waste and maximize taste.

2. Neck

The neck is a less commonly used cut of rabbit meat, but it can be quite flavorful.

It is typically prepared by braising or slow cooking and can be used in soups, stews, or casseroles, which you will enjoy.

Due to the higher connective tissue in the neck, it is best cooked low and slow to achieve tenderness.

3. Shoulder

The shoulder is also one of the popular types of rabbit meat cuts and is commonly used for stews, roasts, and casseroles.

It’s a tender and flavorful cut that requires slow cooking to achieve its full potential.

The meat from the shoulder has a rich and succulent flavor, making it a favorite among many rabbit meat enthusiasts.

4. Forefoot

The forefoot is one of the rabbit’s most flavorful and tender parts, but it requires slow cooking to get the most out of it.

This cut is typically used for stews, casseroles, and other slow-cooked dishes where the meat can become tender and succulent. 

It can also be roasted or grilled, but it’s important to marinate the meat first to ensure it stays moist and tender during cooking.

Overall, the forefoot is a versatile cut worth exploring for any fan of rabbit meat.

5. Foreleg

The foreleg is another popular cut of rabbit meat, and it can be prepared in various ways. Some people prefer to slow cook the foreleg in stews or soups, while others prefer to roast it with herbs and spices. 

It’s a relatively lean cut but can be tender and flavorful if prepared correctly. And the best part, the bones can be saved to make a rich and nourishing broth. 

6. Loin

The loin is also one of the types of rabbit meat cuts. It is a lean cut of meat located on the rabbit’s back.

It’s a tender cut ideal for roasting, grilling, or frying. This cut is perfect for those who prefer lean meat with a mild flavor.

7. Rib

The rib is a popular rabbit meat cut in stews and slow-cooked dishes. It is located on the upper portion of the rabbit’s body and has a tender texture with a slightly sweet flavor.

These rabbit meat cuts can be easily removed and separated from the backbone, making them a convenient choice for cooking.

8. Tail

The rabbit tail is not typically used as a meat cut due to its small size and lack of muscle tissue. It is often discarded or used for decorative purposes.

9. Rump

Rabbit rump meat is a lean and flavorful cut often used in stews and casseroles. It can be a bit tough, so it benefits from slow-cooking methods like braising or simmering.

It also pairs well with bold, earthy flavors like mushrooms and root vegetables.

10. Belly

The belly is a versatile cut of rabbit meat that can be cooked in various ways, such as braised, roasted, or grilled.

It’s often used in dishes like rabbit terrine or roulade due to its texture and tenderness. When preparing the belly, remove excess fat or connective tissue before cooking.

11. Hip

The hip is ending our blog on types of rabbit meat cuts. While not as commonly used as other duck meat cuts, the hip is sometimes compared to rabbit meat. 

It is a lean and flavorful cut that can be prepared in various ways, such as slow cooking or pan-searing.

It can be found towards the back of the bird and may require a little more effort to debone, but the result is worth it for those who appreciate unique and tasty cuts of meat.


Rabbit meat is a unique and delicious option for your next meal. It is an excellent source of protein and essential nutrients and can be cooked in various ways. 

Whether you’re a novice or an experienced home cook, we have helped you get the most out of your rabbit meat by teaching you the basic types of rabbit meat cuts. 

Enjoy the fantabulous taste of your choice from them all, and you will love it! 

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