Another naturally raised, lean, grass-fed red meat source that is a great lean protein for dogs and provides a high trace mineral and protein profile. Venison, along with other lean meats, is great for performance dogs that need help packing on lean muscle and providing high quality energy. It’s another great alternative for dogs suffering from allergies, and provides a high amount of DHA (omega 3) which is not usually present in significant amounts in domestically raised animals.
Red, yellow, and green veggies are a great source of antioxidants and phytonutrients for your pet. Ours are blended for maximum absorption.
75% MEAT, BONE AND ORGAN / 25% VEGGIES
Non-medicated venison meat, venison or elk heart, buffalo liver, sweet potatoes*, chard*, buffalo kidney, lettuce*, squash*, celery*, beets*, pumpkin seeds*, buffalo bone powder, probiotic (lactobacillus casei K9-1, lactobacillus fermentum K9-2, inulin).
*Certified organic
SUPPLIER / INGREDIENT DETAILS
| Ingredients | Origin | Details |
| Venison Muscle Meat | New Zealand | Humanely raised in pasture without hormones |
| Bison Organs | Canada (AB & SK) | Humanely raised in pasture without hormones |
| Vegetables | North America | Certified Organic |
Our goal is to ensure all animals are treated with respect. We source from suppliers that raise their animals without antibiotics, but may administer antibiotics for welfare reasons in the rare event that an animal gets ill.
HOW MUCH TO FEED YOUR DOG
The table below provides a starting point, to be adjusted as needed to maintain optimum weight and peak conditioning. For best results, we recommend feeding red meat meals in rotation with poultry and fish, and adding fresh wild salmon or cod liver oil before serving.
| DAILY FEEDING GUIDE | ||
| Life Stage | Amount* | |
| Puppy | 6-10% | |
| Small Breed | 3-5% | |
| Athlete | 4-6% | |
| Adult | 2-4% | |
| Senior | 2-3% | |
| *As a percentage of body weight | ||
SAFETY & HANDLING INSTRUCTIONS
Keep product frozen until ready to use. Defrost package in a leak-proof container (reduces the risk of cross contamination!) and leave in the refrigerator for 24 hours, or until soft through. We recommend serving in a stainless steel bowl as it is easier to clean, and does not have surface pores that may collect bacteria. Partially eaten food should be put back into the refrigerator after 20 minutes. Wash hands, utensils and all contact surfaces with soap and hot water.
*Poultry should not be kept longer than 2 days.
*Red meats & fish should not be kept longer than 3 days.