We have been considering buying a couple more rabbits and found some Champagnes that I would love to have... they are the perfect age and pedigreed - We already have two NZ mixes but they are both bucks - got them from the feedstore.. so we have no idea what else they are.... DH thinks it would be best for us to get a pedigreed doe AND buck and then raise meat rabbits - as the lines are EXCELLENT and we can get them for $60/pair. Raising them strictly for meat doesn't require a pedigree but selling pedigreed offspring (which I would consider doing after we move to KS and get established to 4Her's and homesteaders) would be more profitable, right? DH would like to learn to tan hides for craft purposes as well! What do the experienced rabbit breeders think? Pedigreed meat rabbits or just run of the mill crosses ok for meat purposes? TIA!!