Is RAW Food Cheaper Than Kibble? Yes, and Here's How to Do it

Ingredients

• 70 lb Chicken Leg Quarters (raw, skin on, bone‑in; purchased as seven 10‑lb bags)
• 12 lb Frozen Tilapia Fillets (thawed before portioning; bought as four 3‑lb bags)
• 2 lb Chicken Feet (raw, cleaned)
• 2 lb Chicken Gizzards (raw, cleaned)
• 2 lb Chicken Livers (raw, trimmed of any connective tissue)
• 1 lb Frozen Blueberries (unsweetened, no added sugar)

Instructions

1. Gather and Chill Ingredients

   Remove all meat, fish and organ packages from the freezer and place them in the refrigerator for 30‑45 minutes to make cutting easier while keeping them safely cold.

   Time: PT5M

2. Portion Chicken Leg Quarters

   Using the kitchen scale, cut the chicken leg quarters into 1‑lb portions (approximately one quarter of a leg quarter per portion) and place each portion into an individual freezer bag.

   Time: PT5M

3. Portion Tilapia Fillets

   Thaw the tilapia fillets, then cut them into 0.5‑lb portions and bag them separately.

   Time: PT5M

4. Portion Organ Meats

   Combine chicken feet, gizzards and livers into 1‑lb mixed organ bags (roughly equal parts) and seal.

   Time: PT5M

5. Add Blueberries

   Measure out 1‑2 tbsp of frozen blueberries per 1‑lb meat portion and add to the corresponding freezer bag. Mix gently to distribute.

   Time: PT2M

6. Store the Raw Food Batches

   Place all sealed bags in a single layer in the freezer. For daily feeding, pull out the required number of bags, thaw in the refrigerator overnight, and serve cold or at room temperature.

   Time: PT3M

Nutrition Facts

Calories

2500

Protein

200 g per 10 lb batch

Carbohydrates

5 g per 10 lb batch (from blueberries)

Fat

150 g per 10 lb batch

Fiber

2 g per 10 lb batch