What term describes the quality of having a ropy or sinewy finish in larger breeds of rabbits?

The term that accurately describes the quality of having a ropy or sinewy finish in larger breeds of rabbits is "stringy." This term specifically refers to the texture of the meat, highlighting the fibrous or sinewy nature that can be noticeable in certain larger rabbit breeds. In the context of meat quality, a stringy texture might indicate how the muscles are structured in the animal.

Understanding this quality is important for breeders and meat producers, as it affects both the culinary characteristics and the marketability of the rabbit meat. It’s essential to recognize that this term has specific implications in the rabbit industry and meat assessment. The other options relate to different attributes; for instance, texture refers more broadly to the feel of the meat, sway back pertains to a specific body conformation issue, and tattoo is associated with identification rather than physical qualities of the meat. Therefore, stringy is the most accurate term for describing the ropy finish in this context.