Pel-Freez Foods

In Englewood California in 1911, a pregnant rabbit named Betsy Ann was given to the son of Herman Pelphrey. The rabbits born to Betsy Ann grew and bred, and eventually the back yard of the Pelphrey’s home was overrun with rabbits.

Turning the dilemma into an opportunity, Herman sold fresh rabbit meat to his neighbors. By 1918 he was marketing the meat to the public under the name of the “H.F. Pelphrey Company.” The H.F. Pelphrey Company kept pace with the development of frozen foods, and in 1947, the “Pel-Freez” name was developed to emphasize the role of this developing technology. Around that time, Robert Dubbell married into the Pelphrey family. Robert played a pivotal role in establishing Pel-Freez operations in Rogers, Arkansas, as well as entering other markets for rabbit by-products.

The current owner, David Dubbell, is Robert Dubbell’s son. Pel-Freez is currently the largest rabbit meat processor in the United States. Pel-Freez processing plant and rabbit meat are USDA inspected and approved. With no preservatives or other additives, Pel-Freez rabbit meat is a tasty alternative for weight watchers and the health conscious.

Slaughtering and Dressing Rabbits

If rabbits are slaughtered for sale in commercial establishments (food stores, restaurants, etc), they must be processed in a manner that meets local or state health codes. These codes are usually established and enforced by state agencies, although community agencies may also have regulatory control. In most instances, meeting state requirements and slaughtering with a "state license" is sufficient for sale of rabbit carcasses. Check with your local County Agent or state meat inspection agency for the policies that govern the processing and sale of rabbits in your community.