ECO-RABBIT BREEDING

rabbitax@gmail.com

 

CHARACTERISTIC PROPERTIES OF BY FAR THE BEST MEAT

 

Environmentally sound product – the amazing is close at hand!

 

The rabbit meat enjoys an advantage over other kinds of meat in terms of its nutritional benefit and cooking peculiarities.  The rabbit meat has always been considered a gourmet item and a dietary product. A lot of ethnic cuisines (French, Czech and others) use it for preparing various dishes, such as stew, paste, baked pudding, chops, zrazy, salads, etc. Rabbit  is the meat for the most delicate gourmands.

The fact of its being freshly chilled (not frozen) all year round increases its dietetic significance.  Taking into account the meat’s biological value and delicacy it is recommended to those suffering from food allergy, idiopathic hypertensia, gastrointestinal disturbance, cholepathia, etc.

 

DIETETIC MEAT

 

Protein and its bioavailability arouse the highest interest while estimating the meat nutritional value.   Rabbit meat, in the best way possible, answers the purpose of improving the full protein nutrition and trimming saturated fat content.  Hare is regarded white meat. Its protein content is higher than in mutton, beef, pork, veal…

 

Hare excels almost all other kinds of meat in its vitamin and mineral structure.  It is rich in P factor, ascorbic acid, В6 and В12. It contains many elements useful for a human body: ferrum, phosphorus, cobalt, a sufficient amount of potassium, manganese, fluorine, etc. The lack of sodium salt together with other peculiarities makes rabbit meat incomparable in the clinical nutrition.

Eating rabbit meat on the regular basis helps to keep fat metabolism quite normal and maintains the optimal balance of nutritional support.  Lecithin and the minimum cholesterol content prevent atherosclerosis.

 

One should add PECULIAR QUALITIES inherent only to ECO-RABBIT meat.  According to the scientific research conducted on the eco-farms and confirmed by the rabbit analysis,  no strontium-90, other nuclear decay products, herbicides, pesticides, etc can be found in rabbit meat till the animal is seven months old. Its full assimilation (96%!, while the assimilation of BEEF AND PORK is up to a maximum of 60%) can reduce  radiation dose in a human body,  cure ulcer  and other gastrointestinal disturbances , as well as help people having gone through a surgery or entering extreme professions.

Previous to selling, an eco-rabbit, unlike a retro one, is exposed to refinement in an infection-free unit at the age of 4-5 months and its meat reminds a long-forgotten “tsarist milk veal!” Gourmands are well aware of the fact that the younger the animal on sale the better its gastronomic properties. Eating only environmentally sound food the rabbit is not effected by hormonal agents, drugs, vaccines, etc. Neither chlorinating nor disinfection agents are used on the eco-farms where the animals are born and bred.  CHARACTERISTIC PROPERTIES OF BY FAR THE BEST MEAT

 

Besides, simple modern technologies applied in the ECO-RABBIT BREEDING help to avoid poisoning by the excrement breakdown products. It has been achieved by a downward redirection of the air stream on eco-farms, as opposed to all livestock houses or cages on which the air flow moves upwards!   Only cool and clean air flowing from the sky fills rabbits’ lungs. Thus, smelling a real eco-rabbitroasting, a passer-by cannot avoid a strong temptation to visit the restaurant.  An experienced cook will prepare the eco-rabbitmeat in its own juice, aromatic and cholesterol-free oil without any other oil and adding only spice and salt to taste. He will never soak the meat before cooking which was necessary for preparing a usual rabbit meat.

Eco-rabbits’ fur is lasting. Fur-coats and eider-downs are made of it.  A rabbit’s fell is also a perfect basic material for soft chamois coats and jackets. It is used in medicine as warming-up belts to cure orthopedic injury.

 

Hare is regarded white meat. Its protein content is higher than in mutton, beef, pork, veal, etc.  Hare excels almost all other kinds of meat in its vitamin and mineral structure.  It is rich in P factor, ascorbic acid, В6 and В12. It contains many elements useful for a human body: ferrum, phosphorus, cobalt, a sufficient amount of potassium, manganese, fluorine, etc. The lack of sodium salt together with other peculiarities makes rabbit meat essential in the clinical nutrition. Eating rabbit meat on the regular basis helps to keep fat metabolism quite normal and maintain the optimal balance of nutritional materials. Lecithin and the minimum cholesterol content prevent atherosclerosis.

 

Eating rabbit meat on the regular basis helps to keep fat metabolism quite normal and maintains the optimal balance of nutritional support. Lecithin and the minimum cholesterol content prevent atherosclerosis. One should mention peculiar qualities inherent only to eco-rabbitmeat. As per the research conducted by American scientists on eco-rabbit farms and confirmed by the hare analysis, no strontium-90, other nuclear decay products, herbicides, pesticides, etc can be found in rabbit meat till the animal is seven months old. Its full assimilation (96%!, while the assimilation of BEEF AND PORK is up to a maximum of 60%) can reduce  radiation dose in a human body,  cure ulcer  and other gastrointestinal disturbances , as well as help people having gone through a surgery.

Eating only environmentally sound food, the hare is not affected by hormonal agents, drugs, vaccines, etc. Neither chlorinating nor disinfection agents are used on the eco-farms where the animals are born and bred.

 

Besides, simple modern technologies applied in the ECO-RABBIT BREEDING help to avoid poisoning by the excrement breakdown products. It has been achieved by a downward redirection of the air stream on eco-farms, as opposed to all livestock houses or cages on which the air flow moves upwards!   Only cool and clean air flowing from the sky fills rabbits’ lungs. Thus, smelling a real eco-rabbitroasting, a passer-by cannot avoid a strong temptation to visit the restaurant. An experienced cook will prepare the eco-rabbit meat in its own juice, aromatic and cholesterol-free oil without any other oil and adding only spice and salt to taste.  He will never soak the meat before cooking which was necessary for preparing a usual rabbit meat.

 

 A summer rabbit-accelerator’s fur is used for subtle fabric judged more by its silkiness, wearability, adipose layer and healing properties rather than thickness.

The eco-rabbit breeding is a zero-discharge stock farming branch.  The production of BIOHUMUS - wasteless and ecologically clean manure, has been tested and introduced.  Biohumus is worthwhile and ecologically clean manure being California worm excrement made from rabbit dung.   Biohumus, as compared with the ordinary muck, 9-13 times raises the biological potency of soil and produces an immediate effect on it.  Biohumus is essential for the soil fertility and crop capacity increasing, as well as for an ecological improvement of agricultural products, and at the same time, it serves as an excellent extra nutrition for house and garden plants.

 

An eco-rabbit’s milky hot meat, (or fresh), is an “Extra” class product possessing amazing gastronomic properties and developing long-lived immunity. It is obtained by means of no-touch dismemebering and contains no strontium-90, heavy nuclear decay products, herbicides, pesticides and chemicals, showing no harmful drug effect (without vaccines and growth-promoting hormones), having no excrement (urine) odor, being eutherapeutic and  dietetic with a delicate taste of the splendid game. A 4 months old eco-rabbit never inhaled his wastes or ammonia miasma, that was being been kept in special aggregates, and drank his mother’s milk for 3 months, gives us its induced immunity.

 

Industrial rabbits

 

 

contacts: rabbitax@gmail.net

 

 

 

 

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