Instructions

1. Prep the chicken. If you have a meat grinder and plan to include bone, remove the skin if your cat is sensitive to fat, then grind the thigh meat with the bones. If you’re not grinding bones, debone the thighs and keep the meat; discard the bones and plan to add a calcium source later.
2. Trim the beef heart. Remove any tough connective tissue or large vessels. Cut into chunks small enough for your grinder or food processor. If you don’t have either, mince it finely with a sharp knife.
3. Lightly cook or keep raw based on your comfort level. If you prefer lightly cooked: gently sear the exterior of the meats in a pan just until the outside changes color, keeping the interior pink. Let cool. If serving raw, keep everything chilled and work cleanly.
4. Combine the meats. In a large bowl, mix the chicken thigh meat and beef heart. Aim for roughly 2 parts chicken to 1 part heart by weight for a balanced flavor and texture.
5. Add supplements. Stir in taurine powder, salmon oil, and egg yolks. If you did not include bone, add a proper amount of eggshell powder or bone meal. A common guide is about 1 teaspoon finely ground eggshell per 1 lb (450 g) of boneless meat, or follow your bone meal label’s directions.
6. Adjust moisture. Add a splash of water or pet-safe broth to create a moist, spoonable mix. Cats often prefer a soft, hydrated texture.
7. Mix thoroughly. Combine until everything is evenly distributed. Taste is fine to smell, not to eat—this is pet food only.
8. Portion. Divide into daily servings based on your cat’s weight and appetite. As a rough starting point, many adult cats eat about 2–4% of their body weight per day, split into two meals. Adjust as needed.
9. Chill quickly. Refrigerate what you’ll use in 24–48 hours. Freeze the rest in airtight containers or silicone trays for easy defrosting.