Why chill for 3 days???

[RangerBrad]

I was wondering why alot of folks recommend chilling rabbits in the refrigerator for 3 days before they go in the freezer. I've only processed one litter so far but imediatly after skinning and gutting I put them in a ice chest with 1/2 ice and 1/2 water in it then when I had them all done I cut them up and they went directly to the freezer. We've eaten all 9 now and are waiting on some more to feed out over the next week. They all tasted delicious. Just wondering what chilling them in the icebox first does for them? Thank's, Brad

[SquashNut]

It tenderizes them. I didn't like rabbit till I started doing this.
The meat was hard to get off the bone and didn't seem to get cooked next to the bone before. It's hard to describe.
I don't soak it in salt like some have said they do. But neither dh or I can handle the salt.

[5050]

Chilling, but not freezing the meat, through the rigor mortis process allows muscle fiber to relax. Cutting the muscles to soon or freezing to quickly, leads to muscle shortening or tougher chewier table fare. Thaw Rigor.
Experts recommend chilling for 30 hours minimum for rabbit. We started chilling ours from the first batch we processed and the worst rabbit meat we had was wonderful. We chill in the fridge with no water. We do cover the meat to avoid dessication. The cooler will work fine but I personally would not soak the rabbit in water for 30 hours or so. Obviously what your doing is working so it is a matter of convenience and space.

[BobDFL]

I do the same thing with poultry.

I put it in the fridge for 2-3 days to "Age", but basically it gets the rigor out.

If you freeze before aging then you need to age after it thaws out, which in my house is not going to happen (why else would you deforst with the microwave?).

I keep the meat in a Tupperware or other similar container with a lid or plastice wrap over the top and have never been disappointed.

[RiverPines]

I dont like chilling anything for several days. Its a pre-rot basically. Cellular breakdown.
I rather toss in the freezer fresh and slow cook. No probs with tenderness if patients lets you cook your meat nice and slow.