Try our Corn & Soy Free Pastured Turkey! SHOP HERE.

Why a raw food diet for dogs and cats may be the best

written by

Marie Reedell

posted on

December 16, 2022

At Miller’s Bio Farm, we believe in raising animals the way nature intended… and that includes pets. However, the modern conventional pet food industry doesn’t seem to agree. Let’s take a step back to understand why.

Domesticated dogs and cats are descendants of wild animals

Dogs are descendants of wolves and would hunt for larger mammals like elk, deer, and rabbit. Cats are descendants of wildcats and would hunt smaller mammals like mice, rats, and voles as well as fish and birds like ducks, turkey, and small perching birds. 

Dogs and cats wouldn’t make a fire and cook their prey. They would eat it raw. This is what their bodies are naturally designed to digest and what is biologically appropriate. 

Thousands of years ago, dogs and cats were domesticated, bred to live closer to humans and have certain traits. Humans did this for a couple reasons: (1) They enjoyed their companionship; and (2) They provided a service for their caretakers.

Some dogs are fantastic protectors. They will bark to alert an intruder or guard livestock. On our farm, we have dogs to guard the chickens and turkeys. Some dogs are great trackers and retrievers, which can be a great help if you are a hunter or sailor. 

Cats are wonderful hunters. They are natural pest control. By keeping the mice population down, they can help save your animal feed and human food and maintain a more sanitary environment. We have cats on the farm for exactly this reason.

Once dogs and cats became domesticated, they continued to hunt as their primary food source but would also be fed scraps from their caretakers’ meals - whole meats, fruits, vegetables, and grains. 

Over the past hundred years, processed dry and canned foods have become the standard. This is for convenience and cost savings. However, it takes millions of years for significant evolutionary changes (dogs and cats are 99% identical to their wild descendants). 

This trend has damaged the health of our pets. Just like with humans, with a conventional processed diet, nutrition is simply not as bioavailable. And, I mean, dogs and cats aren’t designed to digest soy protein, pea protein, potatoes, synthetic vitamins, etc. Dry food is a big concern and can lead to dehydration, urinary tract issues, and kidney disease (if your pet is not drinking enough water). This is a high concern for cats who are not naturally drawn to drink water.

A species-appropriate raw diet is what dogs’ and cats’ bodies handle best. It makes all nutrition bioavailable, supports a long life in good health, and can help heal from an array of health issues.

Raw diets are naturally low in carbohydrates and high in moisture. The idea is for meals to mimic what a wolf or wildcat would eat in the wild. A species-appropriate meal for most healthy adult dogs and cats can be 80% muscle meat and fat (with 10-15% fat), 5% liver, 5% other offal, and 10% soft bone. 

Please keep in mind that, just like with humans, no pet diet is "one size fits all". The "foundation numbers" (80% meat, 10% organ, 10% bone) can vary for each pet's individual needs. Here are some examples:

  • Bone percentages can vary from 6-15% for adult cats and dogs.
  • Puppies and kittens need special care and their percentages are completely different and will change as they continue to grow. Puppies may need up to 20% bone.
  • Some pets have health conditions, which require different diets. For example, a pet with pancreatitis will need to be fed less fat. Another example is a pet with kidney disease, which should be fed a "low phosphorous diet".
  • Some pets will also require different sources of calcium (such as eggshells) for optimal health.

The amount you should feed will depend on your particular pet. How old are they? How much do they exercise? How fast is their metabolism? The latter two may change with the season. A good amount is usually 1.5-3% of an adult animal’s ideal body weight, fed in 2-3 meals per day. 

Keep in mind that feeding rotationally (in other words, not the same thing every day or week) and supplementing may be necessary to reach optimum nutrient levels. Adding in some kelp, whole veggies, egg yolks, or raw dairy is great for adding extra nutrition, healthy fats, and probiotics. 

You can purchase pre-made raw diets or make your own at home. 

Premade is obviously easier, but making it at home has some benefits:

  • Can be made in bulk quantities and frozen. When frozen for more than a month, this should also kill parasites, if there are any. 
  • Can be more cost effective when you source individual ingredients in bulk.
  • You have complete control over quality and ingredients. This may be particularly important for picky eaters or pets with allergies. 

If you’re currently feeding processed dry kibble or wet food, please don’t be stressed. There are easy ways to add some raw food or transition to a raw diet. 

Here are some things to try:

  • Put a raw egg yolk on top of the food.
  • Pour some raw half-and-half or milk or yogurt over the food. Raw A2/A2 dairy can boost your pet’s health.
  • Mix some of the scraps from the meat (or myoglobin, the red liquid left in the bag) left from trimming into their food.
  • Pour unseasoned bone broth over the food. I know this is cooked, but it provides lots of moisture and nutrition. Make sure to avoid onion, which is toxic for dogs and cats.

You can continue to feed raw and cooked foods together. That’s perfectly fine. The more raw food you feed, the better your pet’s nutritional needs will be met.

Or, you can continue to add more and more raw foods to their meals until you are feeding 100% raw. A slow transition to raw is best. This will avoid shocking your pet's digestive system. 

And, by the way, mixing up your pets’ food with some variety is excellent pet enrichment.

Just like for humans, there is no one diet that is appropriate for every individual animal. But, just like humans, quality matters. Be sure you are feeding your pets high quality and “human grade” foods.  

By “human grade”, I don’t mean feeding your pets human food. I mean that you should feed them foods produced to the same standards as your food. 

For example, the pet industry allows sick animals or animals that mysteriously died to be made into pet food. The human food industry does not allow that.

Another example is that the pet industry allows tainted raw milk with dyes and additives to be sold as pet food. The human food industry does not allow that. And, that’s why we go above and beyond to produce our A2/A2 pet dairy to the highest standards.

You might be wondering - what about e. coli and salmonella? The internet tells me that it’s a risk for my pet.

Keep in mind that your pet’s digestive system is different from a human’s. It’s shorter, food moves through it more quickly, and the stomach juices are much more acidic. All of these factors help neutralize potentially harmful bacteria. A healthy dog or cat with a normal immune system should have no problems. 

One more thing to keep in mind - when you start adding raw foods to your pets’ diet, you may notice a change in their stool. 

Because nearly 100% of the nutrients are bioavailable, pets on a raw food diet typically have smaller, firmer stools. And there may be some inconsistencies when you’re transitioning to a 100% raw diet.

I recommend just getting started. I know when I did, I was amazed at how my pets preferred the raw diet.

What do you feed your pets? Have you tried a raw food diet or will you consider it in the future? Have you figured out any tricks for making pet food at home?

Opinion

Health and Nutrition

Cooking

Pastured Meat

Raw Dairy

More from the blog

What’s really in a grocery store turkey?

It’s that time of year again—the turkey takes center stage. Whether it’s Thanksgiving, Christmas, or just a Sunday family dinner, a golden-brown bird is often the star of the show. But if you’re grabbing a conventional turkey from the grocery store, you might be wondering: what’s actually in it besides turkey? Why not add weird stuff to our holiday dinner? Many conventional turkeys are “enhanced” before they even make it to the freezer aisle. That usually means they’ve been injected with a solution of water, salt, and sometimes sugar or broth. It’s meant to keep the meat "moist and flavorful", but it also means your turkey may contain up to 15% of stuff that isn’t turkey. Always check the fine print on the label—you might be paying turkey prices for salty water. I sure hope you like your turkey with a side of salt! Those injections can leave a grocery store turkey surprisingly high in sodium. And when you see “natural flavorings” or “seasonings” on the label, it isn’t always just herbs and spices—it can also mean more hidden salt and flavor enhancers. So what exactly are these “boosters”? Think modified food starch for texture, “natural flavorings,” caramel coloring, and sometimes even MSG for that extra hit of savory flavor.Here’s the kicker: take a look at this turkey below—it’s sold by a major brand and proudly labeled ALL NATURAL. But read closely, and you’ll see it actually contains about 4% “other ingredients” that aren’t clearly listed. Makes you wonder, right? Turns out the real stuffing happens long before Thanksgiving—it’s all corn, soy, and unnatural junk. Conventional turkeys are typically raised on large farms where antibiotics may be used to prevent illness in crowded conditions. The USDA regulates withdrawal periods before processing (meaning the birds shouldn’t have antibiotics in their system at slaughter). So does that mean the birds really aren't antibiotic free after all? How confusing for the consumer! As for what the conventional turkeys are fed: Grains:Corn, wheat, and barley aren’t just wholesome-sounding grains—they’re the cheapest way to pack calories into a turkey, fueling rapid growth. Efficiency, not nutrition, is the goal here.Seed Oils:Soy, canola, and flaxseed are tossed in, not out of kindness, but to boost fat content and keep growth on track. Soy especially dominates, since it’s cheap and plentiful—most of it genetically modified. So these turkeys are definitely not low PUFA.Protein sources:Turkeys grow fast, and that means they need protein—lots of it. Beyond soy, feed mills mix in other plant-based proteins to supercharge growth in young poults. The formula isn’t about balance or natural diets; it’s about pushing birds to market weight as quickly as possible. Seed oils, sugar and more, OH MY! Certain “self-basting” turkeys may also contain a touch of sugar or dextrose, oils, or even phosphates to help retain moisture during roasting. My gosh this list keeps going on and on... And the star of the show... Conventional turkeys are genetically bred to grow quickly and large, especially in the breast area—because that’s what most shoppers want. It’s something Big Ag has down to a science: decades of selective breeding for size and speed at the expense of health and flavor. The result? A bird designed for profit margins, not taste. Compared to wild or heritage turkeys, today’s supermarket turkeys are bland, bloated, and bred to fit industry demand, not the dinner table. These turkeys don’t look much like wild turkeys anymore. So what's in a Miller's turkey that makes them so darn special? ✔ Pasture Raised✔ Corn & Soy Free✔ Traditional "White" Breed - Has nice sized breasts✔ Washed in Water and Only Water✔ Nothing Added - No artificial flavors, no colors, no synthetic ingredients, no preservatives✔ Vaccine, Chemical, Antibiotic, Drug, and GMO FreeWondering what's in our turkey feed? Here you go! Soy & Corn Free Turkey Feed  Shop our Pastured Turkey  (P.S. whole turkeys are coming soon!) The next time you are in the grocery store and see those giant turkey breasts wrapped in plastic, remember: that bird didn’t get that way by accident. It got that way by design.

Does exploding milk kefir mean it's bad? Not necessarily.

We get this question from customers on the regular --> "My kefir exploded. Is that normal? Does that mean it's bad?" The answer? Bubbly volcanic kefir is 100% ok. Kefir is known as the "champagne of dairy" for a reason! In case you haven't tried it, milk kefir is a fermented drink made with milk. It's similar in taste to yogurt (a little stronger in my opinion) but has more probiotics.  As I've heard it said, yogurt is good for cleansing the gut. Kefir, on the other hand, adds to the gut. People working to heal or enhance the function of their digestive system often turn to kefir as part of this process. Even though kefir has been around for thousands of years, it seems that there's still some mystery around it. I mean, it's just not as popular as yogurt, particularly in the US. Bubbles in kefir are a natural part of the fermentation process. To make kefir, you need to add culture to milk. Different from yogurt culture, which is strains of probiotic bacteria only, kefir is a symbiotic culture of probiotic bacteria AND yeast.  Once the culture is added, you let it ferment at room temp. The culture eats up the milk sugar (AKA lactose), creates bubbles (AKA CO2), and grows more of the culture. When you get bubbly kefir, that's a sure sign that it's fermented. It's also a sure sign that it's probiotic. After all, the more CO2, the more eating and duplicating the bacteria and yeast did. After we make it, kefir will continue to ferment. It will happen more rapidly at room temp and more slowly in the fridge. But, it's still happening. More and more bubbles are created over time. And, if that container is air tight, lots of pressure builds up within the container. If you don't open the kefir and it's super fermented, there is the potential for lots of bubbles upon opening. Here's a short video of a kefir explosion: And, here's a little story about the worst kefir explosion I've heard of. Years ago, we used to sell blueberry kefir. With that added sugary fruit in the end, the culture would really take off. A customer sent us a picture of blueberry kefir on her kitchen ceiling!! It really exploded. I wish I could have been there to help her clean it up! Open slowly or burp kefir to stop it from exploding. Not a fan of your kefir exploding? Thankfully, there's an easy solution. Open slowly. Simply crack the lid a little, and let the gas escape before opening all the way. You could even burp your kefir every day or two in the fridge to prevent it from getting too bubbly. The only way to stop kefir from fermenting and creating more bubbles is to freeze it. However, I don't recommend that.  First off, kefir tends to get clumpy when thawed.  Second, there's some probiotic loss when freezing. The longer it's frozen, the more probiotic loss. If you need to freeze kefir for later, I don't recommend freezing it for more than 3 months. You know kefir really went bad by the smell and look. When you make kefir with raw milk, it's slowly turning into kefir cheese. So when I say it goes "bad", it's really just knowing when it's too sour or pungent to palate. It's not necessarily a safety issue. Here are two things to look for: Putrid Smell: OK, kefir smells funky, even good kefir. But, especially if you've been drinking kefir for a while, you should be able to tell when it smells putrid. Like, you absolutely aren't able to consume it.Massive Separation: A little separation in kefir is normal. You will see the whey (a yellowish liquid) separate from the thicker white part. But, if it's all separated, and the white creamy part has turned into a mass of clumps, it's probably not the best to consume anymore. *Side note: I think this is why most kefir comes in a container that's NOT clear. When you make kefir with pasteurized milk, it's a different story. Since there isn't a natural community of microorganisms that are regulating themselves, it has the potential to go bad in a dangerous way. In addition to the signs listed above, here's one more thing to look for: Visible Mold: Especially green, orange, red, or black mold, which is a clear indication that the kefir is bad and should be tossed. All in all, this is really about trusting your gut and being connected to your food. How bubbly has your kefir been? Have you ever had it explode? Do you drink kefir for its yumminess or probiotic benefits? I'd love to hear from you. Comment below to share your thoughts with our community (no account required). Or, contact us to keep it private 😊

Top 3 reasons why grass fed raw milk changes in flavor and consistency.

Have you ever noticed that the flavor and consistency of our raw milk varies from week to week and especially season to season? This is 100% normal! You see, when you raise animals naturally on pasture (and especially when they're 100% grass fed like our cows and buffalos), the milk changes. This is starkly different from pasteurized milk you'd find in stores, which is usually from grain fed cows in feedlots. With that level of unnatural control, the milk can be consistent (or maybe I should call it boring). Here are the top 3 reasons grass fed raw milk varies: 1- Butterfat changes with the seasons. It's highest in the colder months. From the anecdotal experience of myself and our farmers, butterfat is highest in the spring. That's when milk is the creamiest, the most yellow, and the most flavorful (after all, fat holds the color and the flavor). That's when you get a hefty creamline in your jug of milk after sitting in the fridge for a few days. But then... I found an interesting study on this. It's from 1931, before dairy farming got seriously messed up. It tracked hundreds of cows over many years. The researchers found that butterfat and outdoor temperature have an inverse relationship. And they found that it didn't really matter when the cows give birth and the age of the cow. Fascinating! In short, the higher the temp outside, the less butterfat. The lower the temp outside, the more butterfat. Check it out: Another interesting note on the graph is they found that Jersey cows produce milk with the highest butterfat. We noticed this, too, and it's why Aaron's herds are 80% Jersey and 20% Jersey crosses. That's why our milk is so darn creamy! It does make me wonder why, anecdotally, we feel butterfat is highest in spring. Maybe it's because our cows produce the most milk in the spring and least in the winter...? We feel like we're swimming in butterfat in the spring. We make sooo much butter at that time of year. 2- Flavor changes with the feed. When the forage, the weather, and the seasons change, so does the flavor. When cows are outside on pasture, eating a diversity of plants, the flavor of the milk they produce is more robust. Mostly this is a good thing. In my opinion, our pastured milk is more flavorful and tastes better than conventional grain-fed feedlot milk. But, sometimes this can kick us in the butt. For example, when a cow finds a little patch of onion grass, that can create an odd flavor in the milk. The weather affects what the cows are grazing on, too. For example, when we're in a drought, the grass doesn't grow as voraciously. It's has less moisture and protein and isn't as fully developed. That can change the flavor of the milk.  And finally, there are, of course, the seasons. When the cows are eating fresh pasture in the warmer months, the milk will have a different flavor than when they're eating dry pasture (AKA hay) in the colder months. It's hard to predict what the final flavor will be. But, I sure do love tasting the differences in milk throughout the year! 3- How long it lasts changes with cleanliness. Clean milk lasts longer! Milk safety is a top priority here at Miller's. Our strict milk safety standards go beyond what's required for a raw milk permit in Pennsylvania. We test every batch on site for general bacteria counts. Not many raw milk farmers do that, but we sure hope more hop on board! Since we test every batch, we're able to keep a close eye on how well the team is cleaning. Even a small thing like a cat licking equipment in the barn, a tiny hairline crack somewhere, or water not being hot enough can make a big difference.  Because of our constant monitoring, we're pretty confident in saying that our milk is the cleanest around. There's no manure in our milk!  And because of this, our milk lasts longer than most. It's raw milk and will sour (no way to prevent that). But, it should last at least 2 weeks after you receive it before it becomes too sour to palate. Do you value milk consistency over naturalness? Have you noticed changes in our raw milk over time? What about milk makes it "the best" for you? I'd love to hear from you. Comment below to share your thoughts with our community (no account requred). Or, contact us to keep it private 😊 PS: Did you know that we make our fresh raw cow dairy in house? That's right. Our team does it in our creamery! Our goat and buffalo farmers make their own fresh raw dairy in house, too. ----- Sources THE INFLUENCE OF ENVIRONMENTAL TEMPERA- TURE ON THE PERCENTAGE OF BUTTER FAT IN COW'S MILK*