Post by Sherry on Nov 6, 2011 22:09:08 GMT -5
For those who are switching their ferrets to a raw diet. These are generally the guidelines we use for clarification.
Standardized sizes, textures, and consistencies for meat.
Soup:
Thin puree- completely blended, thickness of a cream soup.
Thick puree- less water added, still completely blended. Thickness of pudding.
Minced soup- gradually switching from thick puree to a very wet ground meat by pureeing less and adding meat the consistency of ground.
Meat sizes:
Slivers- he size of your fingernail cresent. A bit larger than ground, but still very small
Bit sized- tiny diced bits of meat approx. 1/8" cubes
Small chunk- a bit larger, approx 1/4" cubes
Med. chunk- 1/2" cubes
Large chunks- 1" cubes
An alternate way to approach meat sizes:
Image credit to Celene
Standardized sizes, textures, and consistencies for meat.
Soup:
Thin puree- completely blended, thickness of a cream soup.
Thick puree- less water added, still completely blended. Thickness of pudding.
Minced soup- gradually switching from thick puree to a very wet ground meat by pureeing less and adding meat the consistency of ground.
Meat sizes:
Slivers- he size of your fingernail cresent. A bit larger than ground, but still very small
Bit sized- tiny diced bits of meat approx. 1/8" cubes
Small chunk- a bit larger, approx 1/4" cubes
Med. chunk- 1/2" cubes
Large chunks- 1" cubes
An alternate way to approach meat sizes:
Image credit to Celene
