How to Break Down a Rabbit: Easy Tips to Get Started

Rabbit is actually easier to break down than chicken once you know where to cut. That’s because the shoulder isn’t attached by bone, but by tendons and ligaments—just like a deer. (This is what gives these animals their impressive reach and leaping ability!)

The only real joints you need to break are the thigh/pelvis, and those snap and roll out pretty easily once you free the muscle around them.

You will need:

A good sharp filet knife. I like these from Rada because they hold their edge for a decent while, but they're not unaffordable so once I can no longer get a decent edge on it I can just replace them. I am thinking of giving KastKing a try to see how they go. If ya'll try them or have used them, drop me a comment and let me know what you think. 

A pair of Poultry Shears. These have served us well for 2 years now.

And these scissors also come in handy but I use them more for cleaning than piecing out.

A good sterile cutting board is always a plus, I'm still using a wooden one, but it requires extra care and cleaning. I'm hoping to try this one out soon.

Finally, I always wear gloves when handling raw meat both to prevent cross contamination and because I don't like raw meat under my fingernails. I keep a stock of these on hand. Pun intended! 

Here’s my method:


Step 1: Remove the Forelegs (Shoulders)

Hold the carcass up by a foreleg with your non-dominant hand. Using a fillet knife, run it beneath the shoulder blade—you’ll easily see it through the thin layer of flesh.

You can keep as much of that rib meat as you like (it’s all good), or cut close to the arm for tidiness. Let gravity do the work and cut the whole leg free from the main body. Repeat on the other side.

Pro tip: I like to take a moment here to trim the neck side of the shoulder—remove any blood or extra fat, and also get rid of the tiny, sharp, curved bone that floats at the front of the joint where the leg meets the shoulder. You can leave it if you want, but I don’t like biting into it unexpectedly!

Step 2: Remove the Belly Flaps

Don’t throw these gems away! Belly flaps are delicious and versatile, and we’ll use them in this recipe.

Hold the carcass up off the cutting board by the flap, and use your knife to slice cleanly between the flap and loin, all the way up to the first rib. Cut along the rib to free the flap. Repeat on the other side.

Step 3: Break Down the Hindquarters

Lay the carcass on its underside and spread out the two hindquarters. You’ll clearly see the spine and flat bones at the tops of the thighs.

Score around the tops of these bones and down the side of the spine on both sides. Give each leg quarter a little crack upward to help free the joint.

Flip everything over and score again from the top about halfway down. Now for gravity again—pick up the leg with the tailbone pointing to the ceiling, and run your knife from top to bottom.

Pro tip: Make sure your knife is between the pelvis and spine; it will go much easier. If you feel resistance in the joint, set the knife down and break it apart by hand.

With a little practice, this part becomes easy as pie and takes about 5 minutes.

Repeat on both sides.

Step 4: Separate the Back (Loins) and Rib Cage

You should now have the back (loins) and rib cage separated from the legs. Snap off the portion of the spine below the loins.

Move up to where the rib cage starts and score all the way around the spine directly beneath the first ribs. You should be able to snap the spine with your hands and tear the rib cage from the loin.

My preferred method is to pick the halfway point, score around the spine again, then use my huge poultry shears (affiliate link) to cut the loin right in half. You can also bone it out, whichever you prefer.

Step 5: What to Do With the Ribs and Bones

I bone out the two top pieces of the loin (that part extends all the way to the neck). The rest goes to my big dog, who loves crunching those bones—they keep her teeth clean! Or make an easy overnight broth!

Final Tips

Trim off anything that doesn’t look appealing. Don’t be put off if a little fur clings here and there—just pick it off.

And there you have it: the equivalent of a pieced-out chicken or turkey, ready for cooking!




This post contains affiliate links, which means I make a few cents if you click something. I will never link to anything I wouldn't recommend to friends and family.

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