Guaranteed Analysis

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We started our company because many raw foods were not complete by nature, there was no bone, or just offals or just bone and some veggies. As a chef, I decided to research what was needed in each meal and make it all into one puck so people wouldn’t have to guess. This is also why we combine proteins to give a greater spectrum of nutrition.

I make all my recipes based on my research and keep things within very similar guidelines for each meal.

• All products are Human grade. I produce in a facility in Calgary that is inspected by Alberta Health Services as we also make human-grade food production there. The only thing that is not human grade is the green tripe. We grind that in a separate grinder and add it to the pucking machine.
  
• Offals are 10 to 18%. That may sound like a lot but we put extra heart for the Taurine and green tripe for digestion. We keep the secreting offals like the liver, kidney and spleen lower though to avoid toxins.
  
• Veggies are only 10% and we double grind them to mimic the prey chewing the veggies and breaking down the cell walls.
  
• Bone content changes based on the bone I use. More if it is a soft bone like salmon frames or trachea. Less when it is a harder bone like Turkey or chicken. However, total meaty bone is usually around 35%.
  
• I do not add any water. I don't even hydrate my dried seaweed before grinding. I like that the seaweed soaks up the juices from the meats and creates a cleaner product.
  
• I always use multiple proteins so that I can gain a wider spectrum of amino acids and nutrients.
  
• We only use Wild salmon not farmed
  
• We use TK Ranch Beef and Canadian Heritage Meats.