Ive been making home made dog food for 4 years+. My dog is allergic to beef but I otherwise rotate the main meat regularly, with pork being a big mix. I use loin, rib ends, or shoulder most often, usually based on what’s on sale.
I think a lot of people are over reacting to the nees for fat trimming. Unless you’re just throwing fatty scraps to your dog or something really fatty like pork belly, there probably isn’t enough fat on there to be a concern and require significant trimming (or any). Take pork loin for example. There will usually be a fat layer on top, which probably accounts for max 5-10% of the total cut. Meanwhile fat should make up around 25/30% of your dogs diet. So trimming that layer off isn’t doing your dog any good in my opinion.
