Food & Agr. Code, § 25854 · Chapter 4. Poultry and Rabbit Meat Classes
Food & Agr. Code, § 25854
Text — As published in the Legislative Counsel's database, tables dated October 18, 2026 (pubinfo_2025.zip)
The classes of rabbit meat as determined by appearance and weight are as follows:
(a) “Rabbit fryer” means a young, domestic rabbit (usually under 12 weeks of age) with tender, fine-grained, and bright pearly white color which may be properly cooked by broiling or frying and which weighs not less than 1 1/2 pounds or over 3 1/2 pounds ready-to-cook weight.
(b) “Rabbit roaster” means a domestic rabbit (over 12 weeks of age) which may be properly cooked by roasting, and which weighs 3 1/2 to 5 pounds ready-to-cook weight.
(c) “Stewing rabbit” means a mature domestic rabbit of either sex (over six months of age) which may be properly cooked by stewing at any ready-to-cook weight.
Notes and commentary — not statutory text
History
Enacted by Stats. 1967, Ch. 15.
Source of truth
- Edition
- As published in the Legislative Counsel's database, tables dated October 18, 2026 (pubinfo_2025.zip)
- Official file
- https://leginfo.legislature.ca.gov/faces/codes_displaySection.xhtml?lawCode=FAC§ionNum=25854.
- Text hash
- sha256 120fdd134fede3cb512d172ce9ee48ef1c353ab2940e88ecdb14627ad9c98b81
- Composed by
- compose_ca.py 2026-10-22: the Legislative Counsel's CAML content files read by a tokenizer (caml_readers.reader_a); an independent xml.etree reading (caml_readers.reader_b) agrees on every section
- printed fractions are shown as 1/4
Procedural information only. Not legal advice and not a substitute for the advice of an attorney. Confirm the current text with the official publisher before relying on it.