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Back to your problems. There are a number of improvements you could (should) make.

More towards an 80/10/10 ratio (meat/organs/bone). Try to make as much of the meat portion “whole” meat rather than grinds. Beef heart and pork leg (or shoulder) tend to be procurable cheap cuts.

Fat is to be embraced as a great source of energy (the ultimate source of energy for dogs). Because a canine digestive system needs to re-adapt to fat metabolism after a dog eats a carbohydrate-rich diet, it is wise to limit fat initially (during the transition). And to then work up to full-fat meals. Fat is very beneficial for dogs and not something to avoid or to restrict, except during a “transition.”

“Lean” meat is not a positive in the long term. Dogs thrive on fat metabolism. Fat is essential.

Don’t grind the meat. Let the dog chew and tear whole pieces. Much better for dental health.

The number of organs in your typical meal is too high. Stick with 5% (of the total) as liver and 5% “other” secreting organs (such as kidney, melts/spleen, sweetbreads, etc). Together that’s 10% organs as the total.

The biggest problem is with the bone. Forget giving beef or turkey bones and instead turn to bone-in chicken or similar soft edible bone. You want bone sources that will be well chewed and digested and that minimize the risk of tooth damage and/or obstructions.

Beef bones and turkey bones are poor choices.

Eating soft edible bone will keep stools ideally firm. There is no reason to feed pumpkin if the edible bone content is kept in the proper target range. Chewing soft-edible bone will also keep teeth sparkling white. Do not grind the bone. Feed soft-edible bone that the dog can chew.

The USDA website has bone percentages for common chicken pieces that can help you when figuring the 80/10/10 ratios.

Good luck.

Bill

• This reply was modified 6 years, 10 months ago by Mike Sagman. Reason: Text removed by moderator