BEEF NECK RECIPE RECIPES

Name: Raw Beef & Chicken Neck Dog Food Recipe: All Life Stages
Prep time: 30 min
Total time: 30 min
Yield: 11.1
Cuisine: American
Ingredients: 2 pounds 90% lean beef (do not use fattier meats); 3 pounds chicken necks with skin removed (you can substitute with 4 tbsp of bone meal); 1 pound beef liver; 1 pound chicken heart; 1 pound beef heart; 10 pasture-raised eggs without shells; 8 ounces kale; 8 ounces broccoli; 8 ounces dandelion greens; 12 ounces blueberries or mixed berries (blueberries, raspberries, blackberries and cranberries); 3 tbsp hulled hemp seeds or hemp hearts; 1 tbsp geen lipped mussel powder; 1/2 tsp himalayan salt

RAW BEEF & CHICKEN NECK DOG FOOD RECIPE: ALL LIFE STAGES ...

Raw Beef & Chicken Neck Dog Food Recipe: All Life Stages ... image

Makes 11.1 pounds of raw food. This is roughly a 6 day supply for a 50 pound dog. You may need to adjust the daily amount based on your dog’s breed and activity level.

Provided by Dana Scott

Categories Main Course

Total Time 30 minutes

Prep Time 30 minutes

Yield 11.1

Number Of Ingredients 13

Ingredients

2 pounds 90% lean beef (do not use fattier meats)
3 pounds chicken necks with skin removed (you can substitute with 4 tbsp of bone meal)
1 pound beef liver
1 pound chicken heart
1 pound beef heart
10 pasture-raised eggs without shells
8 ounces kale
8 ounces broccoli
8 ounces dandelion greens
12 ounces blueberries or mixed berries (blueberries, raspberries, blackberries and cranberries)
3 tbsp hulled hemp seeds or hemp hearts
1 tbsp geen lipped mussel powder
1/2 tsp himalayan salt

Steps:

To Feed Raw

Nutrition Facts : Calories 5.45121 kcal, ServingSize 11.1 pounds - 6 day supply for a 50 pound dog

BEEF STOCK RECIPE | EPICURIOUS

Beef Stock Recipe | Epicurious image

Beef, veal, and pork bones are hard to come by, so ask your butcher to save any he removes for you. Take them home and freeze them for later use in stock. These days, the scarcest of beef products has to be the bones! In the old days, the butcher had plenty of bones to spare, but today's precut meat means fewer bones at the retail level.

Provided by Stanley Lobel

Yield Makes about 7 cups

Number Of Ingredients 10

Ingredients

4 tablespoons olive or vegetable oil
4 pounds meaty beef bones, such as ribs, shin, neck, or tail
16 cups cold water
1 onion, peeled and quartered
1 carrot, peeled
1 rib celery
2 large cloves garlic, crushed
2 sprigs fresh thyme
1 bay leaf
1/2 teaspoon salt

Steps:

1. In a 10-quart pot, heat the oil over medium-high heat and cook beef bones, in 2 batches if necessary, until very deeply browned on all sides, including the meaty edges of ribs, for 6 to 8 minutes per side. Reduce the heat if they threaten to burn. Remove the beef to a plate and pour off the oil in the pot.
2. Return the pot to medium-high heat and add the water, scraping the bottom of the pot to loosen any browned bits. Return the beef bones, and any accumulated juices, and bring to a simmer. As it comes to a simmer, skim off any impurities that rise to the surface with a ladle or large spoon.
3. Add the onion, carrot, celery, garlic, thyme, bay leaf, and salt. Cook uncovered, at the barest possible simmer, with just a few bubbles breaking the surface, stirring occasionally, for 2 1/2 hours.
4. Remove from the heat and let the stock rest for 15 minutes. Strain stock through a large fine-mesh strainer or a colander double-lined with damp cheesecloth into a large bowl.
5. Fill a larger bowl or the sink with ice and water and nest the bowl of stock in it. Stir regularly until the stock has cooled.
6. Transfer the cooled stock to airtight containers, and refrigerate for up to 3 days or freeze for up to 3 months.

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