Limited Edition Collector Blades
How to Cut Up a Whole Rabbit
How do you cut up a rabbit? Remove the front legs by cutting behind the shoulder blade (they aren't attached by a joint), take off the hind legs at the hip joint, then cut the saddle (loin) into two to four portions and trim the rib cage. A boning knife handles the legs, and a cleaver cuts cleanly through the backbone. Our picks are the Boning Knife 6", Shogun Series, ELITE ($119) for the joints and the Cleaver Knife 7", Gladiator Series, NSF Certified ($89), in German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified, for the spine.
Rabbit is a lean, mild meat that's popular in braises and stews, and it's common from hunters and specialty butchers. Cutting it up yourself is quick once you know where the joints are.
The pieces
| Piece | How many | Best for |
|---|---|---|
| Hind legs | 2 | Braising, frying; meatiest piece |
| Front legs | 2 | Braising, stews |
| Saddle (loin) | 2–4 portions | Roasting, quick searing |
| Rib cage, belly flaps | Trim | Stock |
Step by step
1. Set up
Pat the rabbit dry and lay it on its back on a stable board. Remove any organs or kidney fat if still present.
2. Remove the front legs
Lift a front leg and cut close underneath the shoulder blade. There's no ball joint to separate, so it comes away easily. Repeat on the other side.
3. Remove the hind legs
Bend each hind leg back to pop the hip joint, then cut through the joint and around the meat to free the leg. Keep the knife close to the pelvis to save meat.
4. Separate the saddle
Trim off the thin belly flaps. Use the cleaver to cut through the backbone just behind the rib cage, then again just before the pelvis. That leaves the saddle, the most tender part.
5. Portion the saddle
Cut it crosswise into two to four pieces with the cleaver, using one firm downward chop through the spine each time.
6. Save the rest
Use the rib cage, neck and flaps for stock.
Cooking ideas
- Braise with white wine, mustard and herbs.
- Stew with tomatoes and olives.
- Buttermilk-soak and fry the legs.
- Sear the saddle and serve medium.
Why two knives
A boning knife is precise around the joints and the shoulder blade. The spine is too hard for a thin edge, so a cleaver handles those cuts without risking chips. See our cleaver guide.
Safety tips
- Work on a heavy board with a damp towel underneath so it can't slide.
- Keep your guiding hand flat and well behind the edge.
- Use long strokes rather than pressing down hard.
- Hone the edge before you start; a sharp knife needs less force and slips less.
Our picks
Boning Knife 6", Shogun Series, ELITE ($119). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. Precise around joints.
Cleaver Knife 7", Gladiator Series, NSF Certified ($89). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. For cutting through the backbone.
FAQ
What knife do you need to cut up a rabbit?
A boning knife for the legs and a cleaver for the backbone. The Dalstrong Gladiator Series 7" Cleaver ($89) cuts through the spine cleanly; the Shogun 6" Boning Knife handles the joints.
How many pieces is a rabbit cut into?
Usually 6 to 8: two hind legs, two front legs and the saddle in 2 to 4 pieces.
Are rabbit front legs attached by a joint?
No. They're attached by muscle, so they come off by cutting under the shoulder blade.
What is the rabbit saddle?
The loin section along the back, the most tender part.
What do you do with the rabbit rib cage?
Use it for stock.
