Standardized sizing, etc. for meats

[Sherry]

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

[Deleted]

Thank you for that clarification. It will be a lot of help.

[lefertmama]

Thank you these are great guides so far we have moved from soup to pudding. So excited for my little ones to eat healthier.

[Deleted]

This is great reference, thank you for having it

[Deleted]

I've made it to slivers! Now they won't touch the leftover puree I found in the back of the freezer hahaha

[Deleted]

Thank you, printed this to go with my folder and notebook I'm keeping for quick reference and writing down weights and amounts and such

[Deleted]

whahaha love the Lego examples. That's amazing. 

[olenka]

How long does it usually take to switch from thin puree to thick one? For a week I am trying gradually reduce amount of water I add to a soup. No success. Only one of my ferrets is eating a thick puree. The others just lick edges of a bowl when I make it as thick as a pudding. It looks to me that they cannot pick it up from a bowl.

[Sherry]

In that case, put dish and ferret on your lap and spoon feed

[jazzymomma90]

Awesome this is helpful