Do Chef | Complete BARF Meal for Dogs (Turkey & Rabbit)
Weight: 400 g
A high-quality, balanced BARF recipe combining easily digestible turkey and rabbit meat with nutrient-rich organs and natural sources of calcium. Designed to provide a biologically appropriate diet for your dog.
Key Benefits:
- Supports strong muscles and energy – high in animal-based protein
- Strong bones and teeth – natural calcium from bones
- Healthy digestion – balanced and natural ingredients
- Shiny coat and healthy skin – rich in healthy fats and micronutrients
- Immune system support – organs provide essential vitamins and minerals
Product Features:
- Grain-free, no artificial additives or preservatives
- Contains fresh eggs for added nutritional value
- Natural and biologically appropriate diet
Ingredients:
- Turkey meat – 55%
- Rabbit meat – 5%
- Trachea – 10%
- Liver – 5%
- Fresh eggs – 5%
- Udder – 5%
- Bones – 15%
Feeding instructions
- Store in the freezer.
- Thaw in the refrigerator before feeding.
- Do not microwave or heat-treat the product.
- Once thawed, store in the refrigerator and use within 48 hours (or longer depending on refrigerator temperature).
- Not intended for human consumption.
- Wash hands, utensils, and surfaces with soap before and after handling; wash the pet’s bowl after each meal.
- Store separately from human food.
- Always provide fresh drinking water.
- For a balanced diet, dogs/cats should receive at least 5 different protein sources over a 3-month period.
- Adult dogs/cats should be fed 2–4% of body weight depending on activity level; adjust individually.
- Never change protein sources abruptly; introduce new food gradually.
Useful information
- Protein – biological molecules composed of one or more amino acid chains.
- Fats – all fats, including saturated, unsaturated, polyunsaturated, and monounsaturated fatty acids.
- Ash – inorganic residue remaining after the removal of water and organic matter.
- Fiber – undifferentiated plant components.
- Moisture – natural water content of the ingredients used.
