{"code":"FAC","codeName":"Food and Agricultural Code","section":"25854","citation":"Food & Agr. Code, § 25854","status":"in-force","lawOn":"2026-09-28","headings":[{"name":"DIVISION 12. POULTRY, RABBITS, EGGS, AND EGG PRODUCTS [24501. - 27690.]","url":"https://blackletter.si/food-and-agricultural-code/division-12"},{"name":"PART 2. CLASSIFICATION OF POULTRY AND RABBIT MEAT [25401. - 26151.]","url":"https://blackletter.si/food-and-agricultural-code/division-12/part-2"},{"name":"CHAPTER 4. Poultry and Rabbit Meat Classes [25851. - 25857.]","url":"https://blackletter.si/food-and-agricultural-code/division-12/part-2/chapter-4"}],"history":"Enacted by Stats. 1967, Ch. 15.","effective":null,"html":"<p>The classes of rabbit meat as determined by appearance and weight are as follows:</p><p>(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 11/2 pounds or over 31/2 pounds ready-to-cook weight.</p><p>(b) “Rabbit roaster” means a domestic rabbit (over 12 weeks of age) which may be properly cooked by roasting, and which weighs 31/2 to 5 pounds ready-to-cook weight.</p><p>(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.</p>","text":"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 11/2 pounds or over 31/2 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 31/2 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.","otherVersions":[],"url":"https://blackletter.si/food-and-agricultural-code/poultry-and-rabbit-meat-classes-25854","source":"California Legislative Information bulk export (pubinfo)"}