Here’s a typical selection from out of my freezer to go into the fridge to feed Baxter for three days (morning and night).
It’s an easy grab as I have an organised freezer with colour coded bags (I use supermarket cloth bags), plus pre-packaged smaller items including organs (referred to in bullet list) which gets sorted earlier in large batches; a three hour exercise after the weight of each organ is determined, then cutting, weighing and bagging up. I tend to do enough that ends up lasting about 3 – 4 months.
This selection has been calculated for his age, weight and health status to get the best proportions of muscle meat, bone and organ meat. I will also add two raw eggs plus extra supplementation for ligaments and joints i.e. green lip mussel powder, glucosamine and a herbal tincture.
What you can see from largest to smallest:
- A plastic bag of pre-combined organs in specific ratio and weight, chicken feet, a whole pilchard and a few small frozen blocks of ground up raw (non high-starch) veg.
- 3 discs of green tripe.
- A skinned possum tail – although the fur on would be great for the manganese.
- Chicken necks that I chop up smaller as I suspect Baxter won’t chomp on them to break them up (otherwise could become an obstruction).
- The cubed red meat is about 800 grams of mutton.
I dish up what will deteriorate first i.e. the pilchard, and tend to also feed the poultry before other food as well.
If you want to learn more you may enjoy a workshop for Natural Dog Care on Sunday 19 May when I’m sharing the best I know about raw feeding to get you started and on your way. You’ll leave with your own comprehensive guide with all the right proportions calculated.
For more information please go to my Dogs and Us Facebook Events page.