What percentage of the rabbit is considered usable meat?

The correct choice of around 93% as the percentage of usable meat from a rabbit is based on industry standards and nutritional evaluations that assess the various parts of the rabbit that can be consumed. This figure reflects the high yield of meat relative to the animal's overall weight, given that rabbits are small animals with a substantial amount of their body mass being muscle. This makes them efficient meat sources.

The high percentage of usable meat also factors in the minimal proportion of waste after processing, which includes elements like bones, skin, and organs that are not typically consumed. Many parts of the rabbit, such as the hindquarters, front legs, and loins, are particularly meat-rich, contributing to this substantial yield.

Other options present lower estimates that do not align with the efficiency of rabbit meat production, considering that rabbits are bred primarily for meat with optimal body structure and minimal waste compared to other livestock, demonstrating their effective use as a high-quality, nutritious protein source.