This method is ideal for raw feeders who do not want to spend time chopping up meats or feed whole prey as is. This methods follows the same ideal ratio as whole prey 80% muscle meat, 5% liver, 5% other secreting organ and 10% bone. Meat, organs and bone can be provided in any combination from almost any animal as long as it follows the ideal ratio or one can grind whole prey.
With grinding, the biggest benefit is preparation ease. Simply just throw everything in the grinder, mix portion and you are good to go. Unfortunately grinding meats and bones does maintain as good oral health. Not only is bone ground and unable to scrap and floss the teeth, ground meat does not massage the gums, strengthen the jaw or provide much mental stimulation. Furthermore grinding increases the surface area of the meat not only attracting more bacteria (our companions can handle the bacterial load but it is wiser to limit exposure as much as possible) and exposing oxygen sensitive nutrients such as taurine to oxidation and nutrient depletion. Of the three methods this is the the second more expensive as one needs to purchase a grinder however at the end of the day any raw is better than no raw.
Gather and Prepare:
The first step is too gather your materials and prep station. Below is a list of common things you may need:
-Grinders come in many styles including electrical powered and hand cranked. They come in a variety of prices and strengths. If you are grinding bone you definitely want one that is heavy duty. Grinders can be found at restaurant stores, some butcher shops and other specialty stores.
-A bowl is important for catching all of the ground ingredients out of the grinder
-If you are preparing large batches a large bucket like those found at a hardware store could come in handy compared to the large bowl mentioned above. Other raw feeders have used plastic totes or storage bins as well.
Metal Kitchen Scale
-A metal kitchen scale preferably with a bowl will allow portioning ingredients by weight much easier.
-One can use glass containers, Tupperware containers, zip-loc baggies etc..
Don’t forget your ingredients for the batch!
You will also need your Recipe Card. This card will have all the information you need about the particular batch you are making. Place this card in an easily accessible place like taped to the cabinets above your head at eye level or on the refrigerator. This allows you to view the card without having to touch it with dirty hands. After you get a handle on preparing meals you may not even need a recipe card.
You may also want a Whiteboard Marker for labeling your meals once prepared.
Finally, you will need cleaning supplies. This can include:
natural cleaning products (commercial or homemade)
Weigh out all the ingredients needed according to your recipe card using the kitchen scale.
Put all ingredients through the grinder. You may have to chop of some of the meat or bones to fit in the grinder or make the process run smoother
Add any bonuses by mixing it into the batch. If you are adding oils like krill oil, it is suggested to add these with each meal versus combined in the whole batch.
Portion out the ground mix into containers and label with a white board marker.
Place storage containers in the freezer for maximum preservation.
Clean!! This is one of the most important steps in the process. Although our companions can handle bacteria, humans are not as efficient at battling it. If you do not have a dishwasher, clean your cutting utensils, bowls and cutting board with hot water and soap or water and bleach solution. Disinfect the countertops and anything else meat juices may have been able to splash on such as cabinets, appliance surfaces or on the floor. Don’t forget about anything you may have touched like writing utensils, fridge handles etc. Finally, throw all the hand towels in the washer that you may have used to wipe or dry your hands with. By the end of your cleaning session, your kitchen should be the cleanest place in your home.