- Joined
- Jun 25, 2011
- Messages
- 162
- Purraise
- 31
I am glad that they have changed their recipes as I always liked them (in terms of ingredients) better than most.
Back then all flavours were too high in fat actually, not just the lamb. Fatty cuts are a lot cheaper than lean meat and when the consumer sees "venison" in the ingredients they don't know how much of that is fat vs. muscle unless they look into it more, so it's an easy way to cut costs and boost your food. I am disappointed to see that H & G did that as well.
Unfortunately, back then our girl had intolerances to everything, but venison and lamb. That was quite a while ago though. We don't feed canned anymore - only raw, but I still like to keep on top of the highest quality canned to give other suggestions. I will have to check them both on DMB and see how they look now!
Unfortunately, back then our girl had intolerances to everything, but venison and lamb. That was quite a while ago though. We don't feed canned anymore - only raw, but I still like to keep on top of the highest quality canned to give other suggestions. I will have to check them both on DMB and see how they look now!