The Californian White rabbit is a beautiful domestic breed. George West in Southern California developed it in the early 1920s by crossing Himalayan rabbits with the Standard Chinchilla and then crossing the offspring with New Zealand Whites.
Farmers widely raise this breed for fur and meat production. It is also recommended for upgrading local rabbits, such as the Kenya White. Its body is entirely white with patches of black on the ears, tail, legs, and nose, and it has large ears. Weaning weight ranges from 1–2 kg, and litter size is 8–10 kits per doe. Mature does weigh 4–5 kg, while bucks reach 5–6 kg. They reach sexual maturity at 5–6 months.
The breed has broad shoulders, a meaty back, and well-developed hips, making it an excellent meat rabbit with good dressing percentage. It is shorter and stockier than some other breeds. Its coat is white, except for dark grey or black on the ears, nose, feet, and tail. Farmers use Californian Whites as sire rabbits to crossbreed with other rabbits for improved meat production.