The objective of the study was to assess the relationships among fat deposits within individual parts of rabbit carcass, content of intramuscular fat, fatty acid profile, and tenderness of meat from rabbits of New Zealand White (NZW) and Popielno White (PW) breeds. The study comprised 20 specimens of each of the two rabbit breeds. The kittens were weaned on the 35th day and, until the 90th day of life, they were fed, ad libitum, complete feedingstuffs containing 15.3 % of crude protein, 3.55 % of crude fat, and 11.5 % of crude fibre. The animals were slaughtered at the age of 90 days. Compared to the rabbits of PW breed, the rabbits of NZW breed were characterized by a significantly higher intramuscular fat content within intercostal muscles (12.83 % nd 10.39 %, respectively) and within abdominal integument muscles (9.06 % and 6.03 %, respectively), as well as by a highly significantly higher fat content in the saddle (1.52 % and 1.01 %, respectively). The highest percentage of protein was determined in the saddle muscles of PW rabbits (23.56 %), the lowest in the abdominal integument muscles of NZW rabbits (20.19 %). Highly significant (p ≤ 0,01) differences were found between the two breeds as regards the contents of protein in their fore part and saddles; the rabbits of PW breed had a significantly higher percentage of protein content. The fatty acid profile of meat differed between the two breeds analysed; this might result from the varying times the meat of two breeds needed to become full mature. In the saddle meat of the two breeds analyzed, a highly significantly (p ≤ 0,01) positive relationship was determined between the content of kidney fat and the total content of subcutaneous and visceral fat (respectively: r = 0.94 and 0.87). Similarly, in the fore part of the rabbits of PW breed, a relationship was found to exist between the content of shoulder fat and the total content of subcutaneous and visceral fat (r = 0.79). The higher intramuscular fat content in the saddle meat from NZW rabbits was significantly positively correlated (on the level 0,05) with the amount of kidney fat (r = 0.70).