Awesome. And, I love the term Frankenprey, lol. I ama hoping to source the vast majority of ingredients locally, but figure worst case basis, I will get some of the prepackaged type stuff the local boutique pet store carries, or order online. I normally would not order online, but winter time “is a coming” so I will feel better about the shipping.
According to the processor, things are “seasonal”-meaning right now, there is more beef then anything being processed. In the spring/summer months its poultry, and of course pork year round. I am planning on stocking up during each” season”. Since beef heart is a muscle meat, is there a limit on how much I can use? My thought process is to use the chicken/duck necks, and then use the heart ground up as the boneless portion of one of the mixes(it dirt cheap and readily available from what the processor said)
