I was given a rabbit the other night, a one month old blue gray crossbred doe. I don't know the breeds involved, but the parents looked medium sized. One was a pink eyed white Angora type and the other is more normal furred with black spots. I've been thinking for a long time about getting some rabbits for meat, but this one just landed in my lap and now I've been dumped into rabbits head first without any warning. Can any rabbit be used for meat, within reason? Not dwarfs, I imagine, but anything else? Some one I spoke to the other day said he wouldn't raise any rabbits for meat unless they were Flemish Giants, which he raised as a teenager and sold dressed. He liked them because they dressed out at 4# at 8 weeks. I guess my question is, should I figure on using the doe when she is old enough to breed, or should I get a more "official" meat type rabbit? It looks like most people are using the NZ or California type rabbits. Does anyone use and like the Flemish Giants for the reason my friend stated? The size aspect does appeal to me. Also, I live in a cold area of the country, should that affect what breed I get? Oh, and these would be for personal use, for now, at least. Thanks!