Why We Won’t Touch Farmed Rabbit
When it comes to choosing ingredients for our treats, we’re picky as hell. Not because we’re snobs, but because we give a damn about where our meat comes from. And when it comes to rabbit, there’s a big difference between farmed and wild. One fits our ethics and values and the other... not so much.
RABBIT FARMING IN AUSTRALIA
Farmed rabbits might sound wholesome, little bunnies on grassy paddocks, right? Nope. Most commercial rabbit farms in Australia use intensive caging systems that are eerily similar to the battery cages we’ve fought to ban in egg production. Rabbits are confined in small wire pens, often stacked with limited space to move or express natural behaviours.
It’s not just grim, it’s unnecessary. Rabbits are highly sensitive animals. They get stressed easily, which leads to illness, injury and lower meat quality. The whole setup is a welfare nightmare wrapped in a “locally produced” label. No thanks.
And honestly, breeding rabbits in a country drowning in rabbits already? That’s next-level ridiculous.
If you see rabbit fur that’s white, black, caramel or patchy it’s farmed. Wild rabbits are always that grubby, mottled brown.
Wild Rabbit Culling
Now, here’s the flip side. Wild rabbits in Australia are a major environmental issue. They were introduced by colonists (cheers for that, by the way) and have been wreaking havoc on native ecosystems ever since. There are over 150 million of them, tearing through crops, ringbarking trees and wiping out native vegetation.
To protect native flora and fauna, culling programs are regularly carried out under strict regulation. So instead of letting perfectly good meat go to waste, we make use of it. Wild rabbit is lean, clean and naturally free-range, no cages, no cruelty, no bullshit.
Wild rabbit meat has one of the highest protein ratios of any meat, higher than chicken, pork, turkey, duck, fish, lamb or beef. It’s loaded with B3, B12, phosphorus, potassium and selenium, while staying low in fat and rich in Omega-3s. Basically, it’s a nutritional powerhouse wrapped in fur.
Harvest & Dehydration Process
Each rabbit is checked for signs of illness and discarded if anything looks off.
All meat is frozen for six weeks (recommended parasite eradication period).
Dehydrated at 75°C — the human consumption standard for removing harmful bacteria.
No preservatives, no irradiation, no artificial “treatments.” Just wild, clean protein.
Using wild rabbit lets us stick to our core values, ethical sourcing, sustainability and zero waste, all while keeping your pup stocked with top-quality, flavourful treats.