Semi-Raw Beef For Dogs and Cats
A safer way to provide 'raw' meat
MetPet.com Staff Writer
If you are interested in providing dog or cat food that is closer to
its 'natural' state, consider searing beef before serving. The high
temperatures required to sear meat will eliminate bacteria located on the
outside of the cut of meat. At the same time, the short cooking time will
keep the inside very rare.
You can sear beef easily on top of the stove in a nonstick skillet. No
oil is required with a nonstick skillet so simply heat up the pan and
add in solid pieces of meat. When the meat turns brown, simply flip it
over. Too much liquid will slow down the searing so you may have to
pour or spoon off liquid as it forms.
Using tongs, make sure to brown, but not burn, all exposed sides.
If you have a thin slice of beef, chill it in the refrigerator before
cooking. The lower temperature will help keep the inside from cooking too
quickly
When the meat cools, slice into small, thin strips for cats and
bite-sized chunks for dogs. You can store the extra beef in the
refrigerator but you should use it as soon as possible since you took the
trouble to make a fresh meal.
When cool, seared chunks of beef also make good training treats.
Treats can be quite small as much of your dog or cat's enjoyment of them is
in the smelling and not just the tasting. Since both dogs and cats are
geared toward appreciating protein and fat, a small beef treat can be just
as enjoyable as a large wheat biscuit.
Thoroughly cook ground meats and poultry
The searing which works so well on a solid piece of meat is defeated when
you use ground meat. Ground meat mixes the outside and inside of a piece of
meat together. A very rare burger, for example, will have whatever was on
the outside of the meat still inside in an uncooked state.
Poultry should always be thoroughly cooked until the juices run clear
with no red or pink in them.
Always ask your veterinarian before making major changes to your dog
or cat's
diet.
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