Sustainable mastery
of the gourmet rabbit
ACME, WASHINGTON
ABOUT VALLEY RABBITS
Ethical Farming
Raised in a peaceful all natural setting with zero hormones or antibiotics
Sustainability
Closed-loop ecosystem provides our rabbits with high quality feed
On-Site Processing
WSDA certified with on-site processing
Valley Rabbit HEALTH & sustainability
Rabbit meat is well known for its high protein content. A 3-oz. serving of rabbit meat contains 28 g of protein, more than beef or chicken. Rabbit is also a concentrated source of iron. A serving contains more than 4 mg. Additionally, the meat provides a wide range of minerals. The highest levels include 204 mg of phosphorous and 292 mg of potassium. The calories in rabbit meat are low. A serving contains only 147 calories.
The Valley Rabbit closed-looped ecosystem: The high, rich rabbit waste is collected and used to fertilize our onsite fields. The fertilized protein rich grasses are harvested. The cuttings are used both for dry and raw feed as well as processed naturally and condensed into a proprietary pellet recipe with our feed mill. The high quality feed is then used feed the rabbits.
CHEF SPOTLIGHT / REVIEWS
Raymond Southern
Executive Chef ~ Rosario Resort & Spa"The Valley Rabbits I am serving are amazing! They are such a versatile animal to work with. I have been buying these rabbits for just over a month now and have served numerous dishes from pâtés and sausages to braised legs, roasted saddles, rabbit loin with chanterelle mushrooms, to my new favorite of half roasted rabbit with jack mountain sunday bacon and sage sauce with warm valley farms zucchini and fried zucchini flower. The pâtés have a great flavor, when I braise the legs the meat is super tender and for roasting these are some of the best rabbits I have worked with. I've worked with some really superior quality rabbits my whole career in many parts of the world, and these are right there in the same league."
Mataio Gillis
Owner/Chef ~ Ciao Thyme
"As a chef you want to be excited by your protein choices. Flexibility, methodology, preparation styles and cuisine range are all important considerations when selecting a protein. I am excited by having Valley Rabbit as a local choice. It is a better option than chicken - lean, flavorful, and a vastly clean sustainable choice! I am please to be able to share this protein with my customers."
Executive Chef ~ Rosario Resort & Spa"The Valley Rabbits I am serving are amazing! They are such a versatile animal to work with. I have been buying these rabbits for just over a month now and have served numerous dishes from pâtés and sausages to braised legs, roasted saddles, rabbit loin with chanterelle mushrooms, to my new favorite of half roasted rabbit with jack mountain sunday bacon and sage sauce with warm valley farms zucchini and fried zucchini flower. The pâtés have a great flavor, when I braise the legs the meat is super tender and for roasting these are some of the best rabbits I have worked with. I've worked with some really superior quality rabbits my whole career in many parts of the world, and these are right there in the same league."
Mataio Gillis
Owner/Chef ~ Ciao Thyme
"As a chef you want to be excited by your protein choices. Flexibility, methodology, preparation styles and cuisine range are all important considerations when selecting a protein. I am excited by having Valley Rabbit as a local choice. It is a better option than chicken - lean, flavorful, and a vastly clean sustainable choice! I am please to be able to share this protein with my customers."