§ 25854. — 25854. (Enacted by Stats. 1967, Ch. 15.)

California § 25854.

• Jurisdiction: California
• Code FAC: Food and Agricultural Code - FAC
• Div. 12.: DIVISION 12. POULTRY, RABBITS, EGGS, AND EGG PRODUCTS
• Part 2.: PART 2. CLASSIFICATION OF POULTRY AND RABBIT MEAT
• Ch. 4.: CHAPTER 4. Poultry and Rabbit Meat Classes

Text

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
pounds or over 3
1
2
pounds ready-to-cook weight.
1
2
(b)
“Rabbit roaster” means a domestic rabbit (over 12 weeks of age) which may be properly cooked by roasting, and which weighs 3
to 5 pounds ready-to-cook weight.
1
2
(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.

Legislative History

Enacted by Stats. 1967, Ch. 15.