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Post by Deleted on Mar 10, 2015 20:43:07 GMT -5
update for monday, 3/9: and tuesday, 3/10: I would estimate that I am adding 8 - 10 pieces...basically one wing cut up as small as I can using scissors (sometimes two wings if they are super small). Max has done some super crunching, BC and P a little here and there, and Lily is not interested...which is unusual since she loves to eat! annette
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Post by Deleted on Mar 12, 2015 21:48:29 GMT -5
wednesday, 3/11: thursday, 3/12:
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Post by mjbez on Mar 12, 2015 23:31:00 GMT -5
Well i see lily even had some wing on wed! Keep it up and do a little hand feeding with the pieces when possible. Especially with lily. Can u take a pic of the pieces for me? So i can see size?
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Post by Deleted on Mar 15, 2015 22:05:05 GMT -5
well i hate to say it but i am running behind. family from out of town visiting. here are the updates from friday and saturday: unfortunately, i have run out of chicken wings! thought i had another bag in there. going to the store tomorrow. will take pics then. annette
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Post by Deleted on Mar 17, 2015 21:26:16 GMT -5
update for monday, 3/16: and tuesday, 3/17: chicken wings are back in stock and will prep them tomorrow. annette
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Post by mjbez on Mar 19, 2015 12:20:36 GMT -5
Sounds good Annette. Keep pushing the bone. Gotta get then over the trickiest part!
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Post by Deleted on Mar 22, 2015 22:20:20 GMT -5
overview for this week, march 22nd - 28th: update for sunday, march 22nd: also finally took a pic of the wings:
this is two wing tips. I took a cleaver and pulverized them as much as possible. I then mixed about half of this into the slivers. There was some crunching, but was hoping for more. will increase the ratio next time i think. annette
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Post by mjbez on Mar 22, 2015 23:25:22 GMT -5
That looks really good. I would also like to see you increase the ratio. I would actually like to see them have a meal with all chicken wing pieces added, no other boneless pieces. See how they do. Try a couple of ounces, smashed nice and fine (like you did) and then add a cube or 2 of soup to that. It will be thick, but they are used to lots of pieces. But I would like to see them exposed to more bone-in pieces.
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Post by Deleted on Mar 24, 2015 22:16:32 GMT -5
update for monday, 3/23: and tuesday, 3/24: not much success yesterday and today. increased the amount of "wing mash" and no one was that excited about eating. will keep trying a
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Post by Deleted on Mar 26, 2015 21:07:07 GMT -5
update for wednesday, march 25th: thursday, march 26th: not much change. some crunching but no excitement....
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Post by mjbez on Mar 27, 2015 22:49:11 GMT -5
I wouldn't expect "excitement" about the bones. Especially because it means they have to work! It isn't easy getting used to crunching up the bones. Are they all getting some? I noticed you are feeding slivers with the wing. I would prefer to see only wing and a little soup on top of that to entice them. If there are boneless pieces they have an option to not crunch on the bones Make sense? You are doing great, they are progressing. Bones are a big step. Once they eat more wings you can look at trying a different bone in meat. Do you have access to quail? It is a favorite around here. Nice small bones. Or you could try turkey wing tips, necks, Pork Rib ends (I buy the pork breast bones, and cut out the dense bone in the middle and use the soft white bones that connect to that), duck necks, duck wings smashed up etc. Let me know what is of interest and we can plan the next step
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Post by Deleted on Mar 29, 2015 20:45:02 GMT -5
update for friday, march 27th: and saturday, march 28th:
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Post by Deleted on Mar 29, 2015 20:47:10 GMT -5
overview for this week: march 29th - april 4th: more on the menu in a bit update for sunday, march 29th:
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Post by Deleted on Mar 29, 2015 21:03:42 GMT -5
i went shopping friday, trying to find other bone-in meat possibilities. i bought beef oxtails, pork back rib tips, lamb rib chops, and turkey wings. already had chicken wings. i spent most of today trying to figure out what to do with this stuff first the pork rib tips. i tried using the blender, but ended up with pork soupies with tiny bits of bone: so i will save that and use it as soupies/gravy. next, the beef oxtails. i started them in the blender and finished with the cleaver. boy they were harder than they looked, lol: now the turkey wing tips. did the same..started them in the blender and finished with the cleaver: and now the l amb rib chops: and the chicken wing tips:
for each of the bone mashes, i made cubes:
so each meal will be four cubes and a bit of soupies for gravy. starting off with three full bone-in meals this week. annette
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Post by mjbez on Mar 29, 2015 21:08:24 GMT -5
Nice! Grinding them is good to start. They will still need to chew their way through. Once they get used to that then you won't be able to use the grinder, as they will need to get used to bigger pieces. But that is a great start and great variety! Just a heads up - with oxtail some people are able to use them. I know they are pretty dense though and I am not convinced mine would be able to get through them without serious chopping. Wing tips, pork and lamb should be a bit softer.
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