The classes of rabbit meat as determined by appearance and weight are as follows:

(a) "Rabbit fryer" means a young, domestic rabbit (usually under 12 weeks of age) with tender, fine-grained, and bright pearly white color which may be properly cooked by broiling or frying and which weighs not less than 1 1/2 pounds or over 3 1/2 pounds ready-to-cook weight.

(b) "Rabbit roaster" means a domestic rabbit (over 12 weeks of age) which may be properly cooked by roasting, and which weighs 3 1/2 to 5 pounds ready-to-cook weight.

(c) "Stewing rabbit" means a mature domestic rabbit of either sex (over six months of age) which may be properly cooked by stewing at any ready-to-cook weight.