How we make it

Made inour own kitchen.

Human-grade ingredients, cooked in our own kitchen. What goes in, how it's made, and what we leave out.

The standard

Made to the standardof human food.

  • Human grade.

    Every ingredient meets the standard for food sold to people: chicken thigh, ground beef and turkey, their own liver and heart, whole eggs and fresh produce.

  • Made in house.

    We cook every pouch ourselves, in our own kitchen in Toronto, held to the same standards as human food.

  • Whole food first.

    98.5% whole ingredients. The rest is the vitamins and minerals that make every recipe complete.

The ratios

Over halfmeat, organs and egg.

By weight, in every recipe. The protein changes; the proportions don't.

  • Meat, organs and whole egg58–60%
  • White rice and sweet potato21%
  • Vegetables and fruit15%
  • Sunflower oil, fish oil and seeds3%
  • Vitamins, minerals, herbs and kelp2%
13%Liver and heart, matched to the meat
10%Whole eggs, shell and all
1%Real fish oil, for EPA and DHA

Cooked and kept

Gentle heat.Fast cold.

  1. 170°Fcore

    Gently steam cooked

    Hot enough to be safe, gentle enough to lock in the nutrients. Checked by probe, every batch.

  2. 10×faster

    Blast chilled

    Cooled ten times faster than conventional chilling, so it spends as little time as possible where bacteria grow.

  3. 8×faster

    Blast frozen

    Frozen eight times faster than conventional freezing. Safe without preservatives, and small ice crystals mean it thaws as food, not a puddle.

Left out

What youwon't find.

  • Feed-grade ingredientsEverything is human grade.
  • Meat or by-product mealsNamed cuts and organs, never rendered.
  • Pea protein or pea fibre
  • FillersNothing added just to bulk up the pouch.
  • PreservativesFreezing does that job.
  • Artificial colours or flavours

Choose a recipe.Or mix all three.

See the recipes

First order guaranteed. If they won't eat it, we'll refund up to six pouches.