Rabbit vs Cavy - backyard meat production

Over the years I've raised both rabbits and cavies (guinea pigs, cuy) on both commercial feeds and free gathered forage.  I've eaten cavy in Peru but only in the last year started breeding and raising them for meat. There are pluses and minuses to both but I far prefer the taste of cavy.  It's like comparing dark fatty chicken or pork (cavy) with chicken breast (rabbit). Cavy are easier to raise in movable pens for grazing my lawn and require less supplemental feed.  I have less issues with cavy production in extreme heat and cold, although I've been very successful breeding both species year-round. Rabbits require more skill to deal with containment, weather extremes and year-round breeding. For me, rabbit processing is much quicker but maybe that will change as I get more skill with scalding, scraping or burning cavy hair.

Rabbits

Harder to capture after they escape. Require more secure caging. Typically kept in individual cages but can be kept communally. Burrowing, digging and gnawing can be an issue.

Lean white meat and is normally skinned.

Young are born after one month of gestation and are blind, hairless and need to be kept in a nest to protect from temperature extremes.

Females (does) & males (bucks) are typically put into production around 6 months of age.

Litter size averages close to 8 and with high protein feed can have up to 6 litters per year. Rabbits can rebreed immediately after birth if kept in good condition. Winter's short daylight length does affect breeding.

In the extreme heat of summer, I've needed to bring the kit's nest box inside during the heat of the day to prevent overheating.  If you fill the nest box deep with litter the babies can do well huddled together even on the coldest winter nights.

Rabbits are more territorial and both sexes will fight. When raised communally they need more space than cavies.  

Butchered at around 10 weeks at around 5 pounds live weight.  Depends on breed and food quality.

Cavies

Are more communal than rabbits. Easy to contain. Normally do not dig, gnaw or jump high.  Only need a pen about 24 inches high. Seen them raised in cardboard boxes or enclosed with short brick or makeshift wall enclosure. Do need protection from predators.

Dark fatty meat is normally eaten with the skin on and the hair removed.

Can be fed commercial rabbit pellets but also need vitamin C from supplements or added fruits and vegetables.

Many females (sows) can be kept in one pen with a male (boar).

Commercial meat producers in South America typically wean after 15 days.

Young are born after about 2 months of gestation, fully formed, eyes open, covered in hair and able to eat solid food. They do nurse but often can survive without their mother. The mother will usually find a quiet protected place to hide but there is no nest building and the young run around with their mother. Breeding is fairly consistent year-round and I've not seen fertility drop in the short daylight of winter.

Boars fight but sows & young seem to get along well together. Boar combat is much less if there are no sows around.

Sows typically start breeding at 3 months. I normally keep all sows in a large communal pen but remove the young boars before they reach 1 month of age or they'll start breeding their sisters.  The adult boars don't breed the young sows probably due to the size difference causing mechanical issues.

Litter size averages close to 3. Sows typically rebreed right after birth and end up having about 5 litters per year.

Butcher size typically around 2 pounds live weight

Cavies handle temperature extremes well if able to stay out of direct sun and wind. They do like to hide in a dark enclosure such as an overturned box and will gather together for warmth and companionship.

Summary

Both are great for backyard meat production.  Rabbits take more skill.  Unless you live in South America, it's easier to find meat breeds of rabbit such as Californian or New Zealand. Cavies are bred and viewed almost exclusively as pets in most countries although they've been domesticated and used as livestock continuously for a few thousand years.  Giant cuy have been selectively bred in Peru over the last fifty years and can reach 8 pounds. Some giant cuy have made it outside of Peru and Ecuador but you may have to start with what is available in your area and select for size.  You can always later introduce a larger boar to increase the size of your herd.