Tee Lapins
That's Cajun French for "little rabbits"
Showing Meat Pens
Meat pens consist of three rabbits, all of the same breed and variety. They don't have to come all from the same litter though. They can be no older than 10 weeks (70 days) and must weigh at least 3 pounds, but not over 5 pounds.
Meat pens are judged on: meat type, condition, uniformity and fur.
Points for Meat Pens
40 points- meat type
30 points- condition of flesh
20 points-uniformity of body and weight
10 points- fur
100 points- total
Meat Type-This is the most important factor in meat pens. The best meat type is found in fryers that are short and compact with a well filled, rounded and solidly fleshed body. Smooth well filled hips and good depth of body are especially important. The width and depth of loin, thickness of the hindquarters and well developed shoulders are important to the meat carrying type of the fryer. The hindquarters are most important, loin second and forequarters are third in importance.
Condition-All fryers in a pen must be in prime condition reflecting the care and management practices of the breeder. The fryers must be firm and solid. They must not show any signs of flabbiness, softness, looseness or pottiness. The pelt must be tight over the body and the animals must be clean and show now signs of neglect or disease.
Uniformity-This denotes the ability of the breeder to pick three fryers for each pen which have the other three qualities in equal amounts and will reflect the general quality of the herd from which they came. Uniformity must be present in weight, size, appearance, condition, meat type and fur and should be as similar in all respects as possible.
Fur-Fur should conform to the breed description in the Standard and be uniform on all three animals in the pen.
If any one rabbit in the pen is over or underweight, the entire pen is disqualified from competition.
If any one rabbit in the pen is disqualified from competition, the entire pen becomes disqualified.