15/08/2026
As rabbit farmers, if we want to take the rabbit meat business seriously, we need to start treating it like a real meat business. And one important step is simple: stop pricing rabbit meat only per animal. Start pricing it by weight.
Imagine a customer buys a rabbit from you today for ₦10,000. The next day, the customer comes back and says, “This rabbit is small. The one I bought last time was much bigger.”
Now you have a problem.
Because both rabbits were sold for the same ₦10,000, the customer naturally starts looking for the biggest rabbit. They know they can get more meat for the same price.
But when you sell by kilogram, the system becomes much more transparent.
For example, if your rabbit meat sells for ₦5,000 per kilogram, a 2 kg rabbit costs ₦10,000.
A 1.5 kg rabbit costs ₦7,500.
A 2.5 kg rabbit costs ₦12,500.
There is no argument about whether one rabbit is “big enough” or whether another one is “too small.” The scale determines the price.
And this is important because rabbits do not all grow at exactly the same rate. Even rabbits from the same farm can have different live weights and different dressed weights.
Selling by weight protects both sides.
The farmer gets paid according to the amount of meat being supplied, while the customer pays according to the quantity they are actually buying.
It also makes your business more professional. If you want to supply restaurants, hotels, supermarkets, caterers, or other serious buyers, you need a pricing system that can be measured, recorded, and repeated.
Think about it: nobody buys beef from a serious meat supplier simply by saying, “Give me one cow for ₦X.” Meat is normally measured by weight.
Rabbit meat should not be different simply because the animal is smaller.
As rabbit farmers, we need to move away from arbitrary pricing like “this rabbit is ₦10,000” and start thinking in terms of cost per kilogram, selling price per kilogram, dressed weight, production cost, and profit per kilogram.
If you know your production cost per kilogram and your selling price per kilogram, you can actually calculate your profit.
That is how rabbit farming becomes a business—not just keeping rabbits, feeding them, and hoping someone comes to buy them.
If we want rabbit meat to become a serious commercial product, we must start pricing it professionally. Sell by weight. Measure it. Record it. Calculate your costs. Know your profit.
The scale should determine the price—not guesswork.
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