I feed twice daily. The smaller meals are breakfast, the larger meals are dinner.
Typically all breakfasts are boneless, and every other dinner contains bone. I usually serve liver with the bone-in dinners, and "other" organs with the boneless dinners.
This past week, I fed eight different proteins-beef, venison, bison, chicken, sheep/lamb, goat, pork, duck, and turkey. As with humans, variety, including species, cuts, and organs, is important.
Ground green tripe. |
Lamb heart, oxtail, sheep liver. Yellow powder is turmeric. |
Pork tongue. The food that tastes you back. |
Bison tripe/lung/gullet grind, goat spleen. |
Ground venison. |
Green tripe chunks, goat tails, lamb liver. |
Boneless turkey breast chunks. |
Turkey hearts, pork kidney. |
Pork tongue, again. |
Half chicken, from a farmer friend, sheep liver. |
Ground venison. |
Turkey hearts, goat spleen. |
Boneless turkey breast chunks (again). |
Pork tongue, duck neck. |
I think these posts are so neat.
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YUMMMMMMM! Have a tremendous Thursday.
ReplyDeleteBest wishes Molly