Objective:

To determine the multidimensional quality, as well as the reasons for the consumption of rabbit meat from the perspective of the consumer.

Methodology:

A structured survey was used to 177 decision-makers of family food consumption, to analyze the data a database was created and subsequently a multivariate treatment was given through a factor analysis by principal components followed by a cluster analysis.

Results:

The results show special interest in two dimensions of quality; the nutritional and health as the main reason to value the consumption of rabbit meat, while the traditionality in the preparation of dishes is not observed.

Limitations:

Because it was carried out during the pandemic, a greater number of consumers could not be counted on.

Conclusion:

The perception of quality of rabbit meat is positively influenced by the nutritional, sanitary and technological dimensions, while the dimensions of use and traditionality are perceived as limiting since said meat has not been positioned in the Mexican gastronomic culture.