Beef Chuck, Beef Liver and Veggie Dog Food

An iron rich meal for your furry loved one.

Here is another fairly easy meal plan for your dog that has the health benefits of organ meat for your loved one. If you have been following my other posts related to homemade dog food you will know that I am neither a nutritionist or a Vet and I always encourage anyone thinking of making homemade food for your dog to do their own research into nutrient needs for their specific breed, age and size. That said in my last post I referenced some really great websites to help with that including information on the nutrient values of each type of organ meat for your dog. Check it out here: https://www.c2lifestyle.org/post/beef-beet-barley-and-nectarine-dog-food

To start this dish I sautéed beef chuck (stew meat) and beef liver separately and let cool. The meat is the most expensive part of the meal and you will see I spent $12.31 on the beef stew meat and $7 on the liver

I then needed to cut both meats into smaller bite sized chunks while cool.

Meanwhile I baked the acorn squash in a 400 degree oven. The strategy here is to cut the squash in half, scoop out all of the seeds, and place cut side down in a pan of water to bake. You will know this is done when you can push down on the skin side and the squash is easy to push in!

At the same time, I boiled some cauliflower until soft as well and mashed the acorn squash and cauliflower together.

I then boiled some green peas and incorporated the meat and all of the vegetables together to incorporate well!

This food will last 3 days in the fridge and approximately 3 months in the freezer, thus I always vacuum seal my food in individual portions and label. This recipe made 9 portions and I froze 7 of them.

The Recipe:

2 pounds of beef stew meat

1 pound of beef liver

Sauté each of these in a different pan or one after the other in a dog friendly oil such as Canola. This helps the cooking but also adds needed healthy fat to the meal. Set aside to cool and then cut into small bite size pieces.

1 full head of cauliflower cut into florets and then boiled until soft and mashable.

1 acorn squash

Cut this in half and de-seed bake in the oven at 4.00 degrees cut side down in a pan of water. this should take under 30 minutes. It will be done when the squash will squish down when pressed

Mash the squash and cauliflower together.

boil 1/2 cup of green peas in water

mix all ingredients together until well incorporated and freeze into indvidual portions.

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