- Joined
- Aug 6, 2018
- Messages
- 26
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you can watch it here, he uses beef, turkey meat, and even some organs...can I do the same?
He's probably winging it. Except with thighs.I think I skipped over the part where he cuts the bones. I saw him cutting stuff and thought to myself, "no way anyone can cut bones with scissors!".... I really want a pair of those shears now.
It would be helpful though for beginners if he gave some instructions in terms of amount of bone and ingredients. He might be doing more of a prey raw model type thing where he just feeds different kinds of proteins and bones with variety. But, since he says he's only doing it once a week I guess he also doesn't need to worry as much about nutritional completeness.
When I make a batch of raw, I portion it out to individual baggies--1.5 to 2 oz or 42 to 56 grams per snack bag, pressed as flat as I can get it before I freeze it. This does two things: it squeeze out as much air as I can which reduces the chances of freezer burn and it speeds up the time to thaw from freezer to plate under luke warm water if I forgot to take a portion from the freezer to the fridge the night before.