Final answer:
The three USDA grades of rabbit meat are Fryer, Roaster, and Stewer. Fryers are young and tender, Roasters are heavier and less tender, and Stewers are mature and best for slow cooking methods.
Step-by-step explanation:
The three USDA grades of rabbit meat are as follows:
- Fryer - This grade refers to young rabbits, typically under 12 weeks of age, with a minimum dressed weight of 1.5 pounds and a maximum weight of 5 pounds. The meat from fryers is tender, fine-grained, and has the highest quality.
- Roaster - Roaster rabbits are older and heavier than fryers, usually over 8 months old, with a dressed weight over 5 pounds. Their meat is less tender than fryers but still of high quality and suitable for roasting because of its developed flavor.
- Stewer - This grade is assigned to mature rabbits, which are typically over 6 months old and with a coarse grain. Stewers are less tender and are best used for stewing or slow-cooking methods.
The United States Department of Agriculture (USDA) sets the standards for these grades to assist consumers with quality choice when purchasing rabbit meat.