Californian rabbit
The Californian, also known as the California White, is a breed of domestic rabbit developed for the fur and meat industries by George S. West of Lynwood, California, starting in 1923. West maintained a herd of 300 genetically pure New [Zealand rabbit|New Zealand Whites], which he began crossing with Standard Chinchilla rabbits for their dense coat and Himalayan rabbits. This new breed, named after the state of its origin, was first shown in 1928, and a standard was accepted by the American Rabbit Breeders Association in 1939. Today, the Californian rabbit is the second most popular meat-producing breed in the world after the New Zealand rabbit. The fur quality allows this rabbit to also be classified as a fancy breed.
ARBA recognizes only the original "standard" color variety of white with dark points, while the British Rabbit Council recognizes four color varieties: normal, chocolate, blue, or lilac points. The BRC standard calls for a desired weight of with a minimum of, while ARBA accepts a maximum weight of.
Californians are an excellent meat rabbit breed, with a good meat-to-bone ratio. They produce large litters of 8-12 kits, which have a fast growth rate to fryer size in 8-12 weeks. They have dense, plush coats.