The ones I get have skin and fat on the top, 2 huge chunks of fat hanging off both sides, and a fatty little tail.
On the inside there is some leftover organs, amounts vary. There is also some fat down either side of the backbone on the inside.
I've been removing most of the fat for a new to raw dog. De-fatting a 40 lb. case can be very time consuming.
I hate paying for that much fat that I have to throw away right now. Just wondering if I might need to look for a different source if they can come less fatty.
Carol Boche Webboard User Reg: 10-30-2005
Posts: 4531
Loc: South Dakota, USA
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Mine vary by case. Sometimes there is a lot and sometimes I have to trim very little. I do save and freeze the fat for later use (it came in handy this winter).
I am with you though, sometimes it seems there is more fat than anything.
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Mike Armstrong Webboard User Reg: 08-06-2005
Posts: 615
Loc: San Diego, CA
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I've been grinding whole chickens for a while, but recently thought about how much skin/fat they had, some worse than others. The last 3 or 4 I ground up, I removed most of the skin and fat, figuring what's left is sufficient, considering all the other supplements I use. When I weighed it, I got an average 14 oz. of skin/fat/waste off of 5lb. chickens - that's about 17%. I also dropped the feeding portions about 10%, and I seem to notice her slimming down and pooping smaller quantities, too.
Reg: 08-29-2006
Posts: 2324
Loc: Central Coast, California
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Mine vary as well. My dog can handle the fat but I do pull off the chunks. Poultry ain't what it used to be...
I find I'm using more venison and turkey necks, rather than chicken backs. Both seem to be leaner than chicken, the venison far more so, and one fair-sized neck is a substantial meal. Both are pricey, unfortunately.
Melissa Thom Webboard User Reg: 12-04-2007
Posts: 2781
Loc: Upper Left hand corner, USA
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It's spring which means the old laying hens are what's hitting the meat market to make room for new laying stock meaning more fat, less meat. It should improve in a couple months. My personal favorite switch out for this time of year is turkey wings.
It's spring which means the old laying hens are what's hitting the meat market to make room for new laying stock meaning more fat, less meat. It should improve in a couple months. My personal favorite switch out for this time of year is turkey wings.
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How fatty are y'alls chicken backs?
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