The so-called rabbit carcass refers to the part left after the rabbit is slaughtered, bled and skinned, and all the internal organs (including heart, lung, liver, kidney, stomach and intestine) are removed from the second joint of the limbs, which is called carcass in processing.

In order to facilitate the sale and storage, the carcass after slaughter should be shaped or divided. Immediately after eviscerating the viscera, remove the carcass from the hook to avoid elongation and deformation of the carcass. Clean body surface and abdominal surface fat; Trim the remaining internal organs, reproductive organs, glands and connective tissue near the phalanges; Repair thymus, trachea and abdominal great vessels; Repair the obvious connective tissue and traumatic congestion on the body surface, and finally clean or spray the carcass with sterilized wet towel or high-pressure tap water for shaping, that is, fold the forelimb or hind leg to the abdomen to make it square, precool it (0-4℃) 12 hours, and then store or sell it. It can also be divided into five parts according to requirements: joints, forelimbs, chest, back, abdominal ribs and hind legs.

After cutting, rabbits should be graded. The weight requirements of graded rabbit meat are as follows: the net weight of each rabbit is above1500g; Net weight of large scale1001-1500g; The middle is 60 1- 1000 grams per net; Small grade is 400-600g per net weight; Boneless rabbit meat has a net weight of 5 kg each, and 4 pieces are packed in a carton with a net weight of 20 kg each; Rabbit meat with bones has a net weight of 20 kg per box.