New Zealand
New Zealand Rabbit
About
New Zealand rabbits were developed in California and Indiana in the early 1900s from a mix of breeds, including Belgian Hares and Flemish Giants. They were created primarily for meat production due to their quick growth rates and commercial type. The original color was Red, with Whites, Blacks, Blues, and Broken varieties added over the years.
Physiology and Type
The New Zealand is a 6-class rabbit with a medium-to-large, commercial body type. Shoulders should be broad, back straight, and hindquarters well developed for balance. Commercial type prioritizes overall structure and health over extreme color or height.
Varieties
New Zealand Red
The original New Zealand. Developed from Belgian Hare and Flemish Giant stock. Reds remained popular for meat due to growth rates and fur quality.
New Zealand White
Developed by W.S. Preshaw from white sports in Red litters around 1917. Whites were valued for their dyeable fur and became officially recognized in 1921. Angora crosses were used early to improve coat quality.
New Zealand Black
Developed by crossing Whites and Reds, later stabilized by Dr. Alfred DeCastro in 1956–58. Blacks were sometimes influenced by American Chinchilla and Satin breeds.
New Zealand Blue
First recognized in the 1930s but removed from the standard in 1935. Re-recognized by ARBA in 2016 after efforts by breeders to restore the variety.
New Zealand Broken
A newer variety, accepted by ARBA in 2010. Developed by breeders including David Cardinal, incorporating multiple colors in the Broken pattern.
Origin
New Zealand rabbits were developed in the U.S. as meat rabbits, with Reds being the original. Whites gained popularity for their fur, Blacks were created using American Chinchilla and Satin, and Blues and Broken varieties were added later.
Class
New Zealand rabbits are a 6-class breed.
Temperament
Generally docile, intelligent, and easy to handle, making them suitable for both show and homestead use.
Show Stock
Recognized in ARBA shows for body type, fur, and color standards. Whites, Reds, Blacks, Blues, and Broken varieties are all eligible.
Commercial / Homestead Use
Highly productive meat rabbits with fast growth and good feed conversion. Whites are favored for pelt value.
Laboratory Testing
Used extensively in research due to size, growth rate, and uniformity.
Breeding
Hybrids and Cross Breeding (New Zealand Focused)
Hybrid crosses are sometimes used to improve type, flesh, color, and health. Responsible use of hybrids can strengthen lines without compromising breed integrity. Breeders should disclose outcrosses and carefully select traits to maintain commercial and show standards.
Safe color crosses for New Zealand lines include: Tort, Chestnut/Copper, Chinchilla, Squirrel/Blue Chinchilla, Opal. Semi-safe colors: Steel*, Chocolate*, Lilac*, Amber. Risky colors: Harlequin/Tricolor, Vienna Blue-Eyed White, Silver/Champagne, Dutch, Lutino.
Genetics Notes
- Red: A-B-C-D-ee
- White: --cc--
- Black: aaB-C-D-E-
- Blue: aaB-C-ddE-
- Broken: Any color + Enen
Hidden recessives may occur and careful breeding strategies help maintain standard while improving type.
Care
Balanced diet with quality pellets, hay, fresh water, proper housing, and routine health checks. Suitable for meat, show, and companion care.
Interesting History Notes
The New Zealand breed was developed entirely in the U.S. The Golden Fawn (now extinct) and Belgian Hare contributed to early stock. The New Zealand Rex was a derivative breed that existed briefly in the 1920s–1930s and is now extinct.
