There is a variety of raw meaty bones one can feed their companion. Although you must be aware of the size of bone that is appropriate for your companion, there are many species of animal you can draw from.

Various types of bones contain different ratios of bone to meat. Click on the animal below to find these ratios which must be accounted for in your companion's meal to meet the ideal 80% meat, 10% organ and 10% bone requirements.

Check our accompanying infographic

Beef

Back Ribs 70% meat 30% bone Spare Ribs 70% meat 30% bone

Chicken

Back 56% meat 44% bone Breast (w/ Bone) 80% meat 20% bone Drumstick 67% meat 33% bone Feet 40% meat 60% bone Frame 40% meat 60% bone Head 25% meat 75% bone Leg quarter 73% meat 27% bone Neck w/ Skin 64% meat 36% bone Neck w/o Skin 25% meat 75% bone Rib 12% meat 88% bone Neck skinless 41% meat 59% bone Neck with skin 64% meat 36% bone Chicken – Thigh w/ Bone 79 21 Chicken – Whole 68 32 Chicken – Whole oven ready 70 30 Chicken – Wing 54 46

Cornish Game Hen

Whole 60% meat 40% bone

Duck

Frames 25% meat 75% bone Head 25% meat 75% bone Neck 50 meat 50 bone Wing 61% meat 39% bone Breast w/ Bone 85% meat 15% bone Feet 40% meat 60% bone Whole 70% meat 30% bone Wings 61% meat 39% bone

Fish

Whole 80% meat 10% bone

Goat

COMING SOON!

Goose

Whole (no organs) 81% meat 19% bone

Guinea Hen

Whole (no organ) 83% meat 17% bone

Horse

COMING SOON!

Kangaroo

COMING SOON!

Lamb

Arm 82% meat 18% bone Blade 75% meat 25% bone Centre Slice Leg 94% meat 6% bone Foreshank 48% meat 52% bone Half Shank 83% meat 17% bone Loin 78% meat 22% bone Ribs 74% meat 26% bone Shoulder (Whole) 78% meat 22% bone Whole Shank 86% meat 14% bone

Llama

COMING SOON!

Ostrich

COMING SOON!

Pheasant

Whole (no organs) 86% meat 14% bone

Pigeon

Whole (no organs) 77% meat 23% bone

Pork

Arm Picnic 84% meat 16% bone Backribs 70% meat 30% Blade Roast 82% meat 18% Boston Roast 76% meat 24% bon Carcass 82% meat 18% bone Center Rib Roast 78% meat 22% bone Centerloin Roast 86% meat 14% bone Chops 86% meat 14% bone Foot 70% meat 30% bone Loin 78% meat 22% bone Rump Half 91% meat 9% bone Shank Half 87% meat 13% bone Shoulder Whole 75% meat 25% bone Sirloin Roast 83% meat 17% bone Spareribs 70% meat 30% bone Whole 78% meat 22% bone Leg (Whole) 83% 17% Tails 70% 30%

Quail

Whole (no organs) 90% meat 10% bone

Rabbit

Fore Quarter 78% meat 22% bone Head 25% meat 75% bone Hind Quarter 83% meat 17% bone Loin 90% meat 10% bone Whole (skinned, gutted) Whole w/ Pelt 90% meat 10% bone Whole w/o Pelt 72% meat 28% bone Whole Rabbit (Dressed) 8% meat

Turkey

Back w/ Skin 59% meat 41% bone Back w/o Skin 49% meat 51% bone Neck w/o Skin 40% meat 60% bone Thigh 85% meat 15% bone Breast w/ Bone 90% meat 10% bone Leg 83% meat 17% bone Neck w/ Skin 58% meat 42% bone Thigh 85% meat 15% bone Whole (no organs) 79% meat 21% bone Wing 67% meat 33% bone

Bone to meat Ratios