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