I've been thinking about this for a while but never got around to posting it.
I fed my beloved Bailey a raw diet for his last 12 months and he looked so much better. He was on anti-inflammatory drugs for quite a while ($5 a tablet, once a day ... it adds up). but the raw diet really helped his arthritis, coat and general well being.
After adopting Truffle I have now got her on a raw diet too. She's loving it. She has quite a sensitive stomach and anything else seems to mess with her a bit the poor sod.
This week's trip to the shops cost me a tad over $60 (More than usual as no butcher was open; I had to get it from the supermarket) but it should last a month (Hopefully).
This batch's "recipe" is:
1 bag (2kg) assorted chicken pieces with bones (This is the first time I have fed ANY dog chicken bones as I always thought they were bad even raw but I've been assured they're fine
1 packet chicken livers
1 packet chicken hearts
1 packet chicken giblets
3 packets Ox tripe
1 packet pork kidney
2kg roo or beef mince (Usually human grade but I could only get roo pet mince this time)
2 pork trotters for broth/jelly
1 medium broccoli given the food processor treatment
All the bits and pieces are cut up (Chicken pieces kept whole) and mixed up. Pork trotters (Or beef/lamb bones) are boiled within an inch of their lives in a slow cooker for 24-48 hours (Pork trotters will take 48 hours). Meat removed and added to the mix, bones discarded safely in a sealed bag in the wheelie bin NEVER the kitchen bin. The stock is then cooled at room temp and poured into the mix. The jelly is then left to set in the fridge. I will then portion it up in small containers with one chicken piece per container and freeze. 5 portions are kept in the fridge at all times so it is properly defrosted when she eats it.
This is served at night with one cup of half decent quality dry food (I'm using supacoat at the moment). She gets a cup of dry food only in the mornings.
My question is; Am I better off feeding the meat in the morning and the dry only at night? Is there something lacking in the above recipe?
I will alternate what the recipe is made out of every time dependent on what is available at the butcher at the time but always include some organ meat (Never liver in two consecutive batches). I like to include lambs brains and tripe whenever I can though.