Californian rabbit

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Californian rabbits, also called California White, are domestic rabbits bred for fur and meat. They were created in 1923 by George S. West in Lynwood, California, by crossing New Zealand Whites (no Angora genes) with Standard Chinchilla for a dense coat and Himalayan rabbits for the dark points on the face and ears. The breed was shown in 1928, and ARBA accepted a standard in 1939. Today they are the second most popular meat rabbit after the New Zealand and are also kept for their fur as a fancy breed. ARBA recognizes only the original white body with dark points; the British Rabbit Council recognizes four colors: normal, chocolate, blue, or lilac points. The BRC weight standard is a desired 9.5 pounds (4.3 kg) with a minimum of 7.5 pounds (3.4 kg), while ARBA allows up to 10.5 pounds (4.8 kg). Californian rabbits are good meat rabbits with a solid meat-to-bone ratio. They have large litters of 8-12 kits, which grow quickly to 4-5 pounds in 8-12 weeks. They have dense, plush coats.