3. Using your fingers, locate rib bones, count up two bones from the tail, and cut between the second and third rib bones on both sides of the rabbit to release two flaps of meat on either side of the saddle, the rabbit's loin. Using a cleaver, sever the rib cage section from the section comprising saddle and flaps, cutting through the backbone. Discard rib cage section. Sever and discard tailbone from body where it meets saddle.