HEALTHY AND SUSTAINABLE

Rabbit meat is a sustainable delight for generations. It's easy to prepare as a braised stew, on the grill, or à la minute as sliced meat. It can be prepared in a variety of ways, roasted, sliced meat from the leg and back, ragout, goulash, stew, burgers, slices as schnitzel, nuggets, and much more. The following links lead to delicious recipes. Rabbit meat should be eaten well cooked, like pork or poultry. Today, there are differing opinions about whether rabbit should be used as food—despite the fact that rabbits have been eaten by humans for generations.

For poor people, rabbit was often a valuable, sometimes almost the only, way to provide their families with essential animal protein. The insights into sustainability and health make rabbit meat a pleasure with a clear and healthy conscience. At home in restaurants and in the offerings of staff restaurants, as well as in residences and hospitals. 

Most people find rabbit meat enjoyable to eat because of its mild flavor, which can be seasoned to taste and used in many dishes, such as stews, stir-fries, à la minute, and braised dishes. Recent scientific findings also show that rabbit bone broth is also very digestible and healthy. Rabbit meat is lean and contains, in addition to many high-value ingredients, compounds with positive effects on blood vessels, the heart, and the reduction of LDL cholesterol levels.

Rabbit meat is rich in protein, very tender, and easily digestible. A 100-gram serving of cooked rabbit meat contains 29.1 grams of protein. Protein is an important nutrient it is an important source for to build muscles, skin, hair, and nails. One portion of rabbit meat can provide up to one-third of your daily protein needs. It is particularly suitable for health-conscious individuals, the elderly, and those with illnesses. One hundred grams of rabbit meat contains 197 calories, which is roughly equivalent to a lean steak of the same size.

Rabbit meat contains a high amount of high-quality protein, which provides all essential amino acids. Amino acids are protein building blocks that the human body cannot produce itself and must obtain through food. Rabbit meat provides these building blocks and is also a good source of vitamin B12, which is important for red blood cell formation and the nervous system. The abundant B vitamins, such as niacin, riboflavin, and B6, are important for the body's metabolism and energy production. Minerals such as iron, zinc, and selenium play a significant role in oxygen transport to the muscles.

The fat contains a high proportion of unsaturated omega-3 fatty acids, which are important for blood pressure regulation and kidney function, and also have an anti-coagulant effect. Studies have also shown that omega-3 fatty acids strengthen the immune system and reduce inflammatory processes, including acne. Omega-6 fatty acids are important for regulating energy production (part of metabolism) as well as for bone, skin, and hair health. Adults need 55 micrograms of selenium per day, which strengthens the immune system and supports healthy thyroid function. 100 grams of rabbit meat contains 38.5 micrograms, covering more than half of the daily requirement.

Overall, rabbit meat is a sustainable, nutritious, and healthy source of protein that provides a variety of important nutrients and is a good addition to a balanced, climate-friendly nutrition. It has been this way for over 4,000 years and is a must-have in today's sustainable, health-conscious nutrition. Healthy, sustainable enjoyment for the whole family.

The low ecological footprint combined with the high-quality nutritional value makes rabbit meat a food that fully meets current demands for sustainability and health. Rabbits' menu include legumes, hay, and valuable products from food production. This makes rabbit meat the most sustainable meat. Furthermore, the animal does not compete with human nutrition. Legumes are natural green manure plants. They bind greenhouse gases and enrich the soil with nitrogen in a natural and ecological way.

Current studies show that global warming is the population's number one concern. Eating as climate-friendly a diet as possible is becoming a megatrend. All products that credibly meet this trend have excellent market potential.Rabbit is one of the most sustainable meats available. The reasons for this are: feeding on sustainable feed, good feed conversion, high reproducibility, and low resource consumption. The low ecological footprint, combined with the high quality of the food, makes rabbit meat a food that fully meets current consumer needs for sustainability and health.

First of all, the rabbit is a good food converter, which means that the ratio between feed used and meat yield is good. The rabbit's menu includes legumes, hay and valuable products such as peelings, which are produced during food production. Simply put, legumes are plants that extract greenhouse gases carbon dioxide and nitrogen from the air and use them to produce cellulose. In symbiosis with bacteria present on the roots, legumes produce fertilizer and thus fertilize the soil.

Legumes are cover crops that improve the soil and thrive even in areas unsuitable for growing food. For example, grasslands where arable farming is not possible. These grasslands comprise 70% of the earth's arable land. This means that on 70% of the earth's arable land, only animals can digest cellulose and thus produce valuable foods such as meat and milk for humans. During digestion, rabbits do not produce harmful greenhouse gases. Rabbit manure isan excellent fertilizer. The rabbit is 100% utilized. It can be used as a valuable food, a valuable broth with proteins for joint and cartilage formation, sustainable fur, medicines, pet food, and fertilizer. The fertilizer, in turn, serves to provide nutrients for grains, vegetables, fruits, and much more. Instead of energy-intensive artificial fertilizers, the fields and soils are supplied with natural, sustainable substrates.

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