The purpose of the study was to perform a comparative veterinary sanitary examination and vetting the rabbit meat of two breeds, depending on the time of year. The subject of the study was 4-month-old male rabbits raised in the private farm, certified with California matured breeds and a Belgian giant (Flanders). According to the principle of analogues, 4 groups of rabbits of 6 heads were formed (2 each in spring-summer and autumn-winter seasons). Before slaughter was determined – the index of abrasion (girth by shoulder blades, divided by the length of the trunk and multiplied by 100%). Carried out anatomical section of carcasses and determined the output of meat. Then they carried out veterinary-sanitary examination by conventional methods. Biochemical studies of meat samples were performed 12 hours after slaughter at storage at 0 – +2 °C. Chemical analysis of the samples included determination of the water content, total protein, ash and macronutrients: Calcium (oxalate method), Phosphorus (photocolorimetric method by A.Yu. Levitsky in AT Usovich's modification). The results were statistically processed using a MS Excel 2003 computer program using a Student's t-test table. The 4-month-old rabbit meat is of California matured breeds and the Belgian giant (flanders) has high, almost equivalent, organoleptic-tasting characteristics. In terms of taste, tenderness, juiciness, color and aroma, the overall average score in the spring-summer and autumn-winter periods, respectively, was: California maturity – 4.7–4.8, and 4.6–4.7; Belgian Giant (Flanders) – 4.8–5.0 and 4.7–4.8 points. The broth of experimental rabbit meat had a delicate, sophisticated aroma and taste, good transparency and received the following points on a 5-point system: California matured and flanders in spring and summer – 5.0, in autumn and winter – 4.8 points. A comparative analysis of the breed characteristics of the studied rabbit identical samples revealed that the Belgian giant (flanders) has the highest moisture-holding capacity in the ...