Bone And Food Values For Raw Feeding Dogs

Discussion in 'Raw Food Diets' started by ruthcatrin, Mar 9, 2013.

  1. DennasMom

    DennasMom Well-Known Member

    The Whole Prey Model formula is: 80% meat + 10% bone (wrapped in some of that meat) + 5% liver + 5% "other" organ (mixed up for variety, may include kidney, spleen, pancreas, or other 'secreting' organ).

    I agree with dpenning - the heart is a muscle. It doesn't 'secrete' anything, so it's not considered an organ for raw feeding purposes.
  2. PippatheMastiff

    PippatheMastiff Active Member

    Anyone else get nervous when feeding a chicken thigh, for example, that dog will choke on bone? It's never happened but I still get nervous [emoji30]

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  3. dpenning

    dpenning Well-Known Member

    Never had one choke but I did have a whole bone pass a time or two which told me she was not chewing her food so I went to ground

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    TRTLGRL New Member

    Hi. I have a 7 yr old mastiff and just researching the whole RAW diet. I wanted to make a large batch threw grinder and freeze it but i am confused on how much of each protein etc I would grind. Does anyone have anything they could share as far as 10 thighs or 2 whole whole chickens use this much organ meat, this much greens/fruits etc. I already bought everything i just dont know how much of each.
  5. DennasMom

    DennasMom Well-Known Member

    I use a spreadsheet to figure up the totals for my "recipes". :)

    I don't grind anything. I do buy some pre-ground dog food that is just ground beef, with 10% bone in it, but that's not all the bone she gets.
    Whole chunks of meat are good "toothfloss"
    Whole bone-in cuts of meat are great "toothbrushes"

    If you grind everything, your dog doesn't get the joy of chewing her food... and her teeth don't get the benefits of brushing & flossing.
    Teeth will probably be MUCH cleaner just by avoiding the carbs in kibble, but not as clean as they would be getting whole cuts of meat.
    Just something to consider. Some dogs are gulpers and whole bone-in cuts can be scary, so I get grinding... just not something I do.

    For a chicken recipe - aiming for 80/10/5/5

    4 lbs whole small chicken (= 3lbs of meat + 1lb of bone)
    5 lbs boneless chicken (breast, thigh or any other part)
    0.5 lbs chicken livers
    0.5 lbs "other organ... might have to branch out into beef or lamb kidney for this

    Total: 10 lbs
    8lbs meat + 1lb bone + 0.5lb liver + 0.5lb "other" organ

    For a pork recipe:

    4lbs pork ribs ( = 2.8lbs of meat + 1.2lbs of bone)
    5.6lbs boneless pork shoulder
    0.6 lbs pork liver
    0.6 lbs pork kidney

    Total: 12 bls
    9.6 lbs meat + 1.2 lbs bone + 0.6 lbs liver + o.6 lbs kidney

    Adding greens, veggies, fruit is optional... but I would make it 25% or LESS of the total. So, for the 10lb chicken recipe, no more than 2.5lbs of fruit & veggie combined. The mix of fruit and veggies is up to you. I go for cruciferous veggies most of the time... broccoli and cauliflower. But, I tend to mix it up for variety, too.

    The key is having a good estimate of what % bone is in the RMB (raw meaty bone) that you're feeding... you can find the %'s online at places like this:
  6. TylerDurden

    TylerDurden Well-Known Member

    I've come up with the following:

    Muscle Meat (80%) Bone (10%) Liver (5%) Other Organs (5%) Total
    Weight (pounds) 165 3.96 0.50 0.25 0.25 4.95
    Feeding Percentage of bodyweight (%) 3

    3.96 lbs muscle meat, 0.25 lbs liver, and 0.25 lbs of other organs makes sense to me. How do I utilize the bone value percentages to calculate the correct amount of bone? For example, I found that chicken quarters are listed with a 30% bone percentage. I would have to use 0.5 lbs of bone according to my initial calculation. However, if a certain piece of meat does only contain 30% of bone, how would I take this into consideration? According to various tables, the amount of bone in 0.5 lbs of chicken quarters would be 0.15 (30%). I might be looking at it from an incorrect perspective.

    Zeela likes this.
  7. Smokeycat

    Smokeycat Well-Known Member

    To use your chicken quarter example. If you wanted to use the quarters for the bone amount you would use 1.5 lbs of quarters to get .45 lbs of bone and 1.05 lbs of meat. You then could add roughly 3 lbs of boneless meat to get the total meat amount.
    TylerDurden and April Nicole like this.
  8. TylerDurden

    TylerDurden Well-Known Member

    Thanks for the clarification. I just wasn‘t sure if the 70% of meat on the quarters would have to be subtracted from the ideal muscle meat amount. That makes sense, otherwise the overall meat amount would be way too high.
    April Nicole likes this.

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