What about rib bones? one of my breeders said they would give a rib bone to each of the puppyies as they are full of marrow, and soft , some say not to , also hard raw hide swells up when in their stomach and adding water dont know if any of these things are true.
Hello Movin, I think people might have different perspectives according to what age of beef for instance that they are looing at, or what PART of the rib... I am now getting into slaughter of my own, and what I have found is the ribs are waaaay to hard for the puppy to make any progress on. PUPPY that is, and Older beef... If you got a young steer, or weanling calf, or like the veal (that is pulled off the mother so she keeps making milk) then the ribs could be fine. In this first older cow, the ribs are near worthless as the puppy could only make just a little progress on the cut end running the edge a little ragged. However, on the frontal area where it goes soft to cartiledge then yes, you are on to something there, more like "brisket"..
I am not saying your Breeder is wrong, just making specifics out of it for your benefit OK?
I am on the bloodied side of it, and can do that for you...
Movin, IMO never give the hide
, it could seriously clog them up. I have seen wolves carcasses, they tear it open but then hollow it out and leave the hide. In fact I have seen the leftovers and the hide is just about by itself..
My seven year old Bitch even has worn canine from me thinking leg bones were OK, when they are really not even for full sized dogs IMO... On the neck, full sized older beef for a puppy, will only knaw on the vertebrae edges of the neck bones, again I think OK..
The point of my Topic is that the "Right bones are ones that we could almost knaw on ourselves. The "Wrong" ones besides the obvious cooked or splinter or too skinny, the "Wrong" is the ivory hard ones.
But even the joint and knuckle of cartiledge is good, as long as it is soft enough not wear out teeth, and soft enough for them to make headway on..
Within maybe 60 days, I will be slaughtering a young cut steer for my own gourmet grass fed grain finished beef. I will compare the bones and usefulness, but do not think there will be much difference except maybe more of the ends of the ribs to brisket usage..
Kind regards, out on the Land...
Jae here is a secret, when you say keep living the dream, lone ranger. you have one jealous corporate monkey here. :
It is harder work doing country living bit, you really have to have the PASSION and appreciation, so it is not work in fact not enough hours in the day for you.. I was up at 4:30 this morning. A Stallion pawed the ground and dug up and broke a water line and I lost 80,000 litres out of the stable tanks. I fed the dogs, fed the steer I am fattening, tried to guess how long to supplement him with grain before he goes, fed the horses, traced out the water lines to find the break, planned on pumping up water from the arena tanks to the stable tanks, I walked the dogs down to the arena, pulled a few handfulls of weeds, realized that in all the wet weather here in end of summer I was about a full day behind in mowing with the big tractor and the grass was up too high, and all the roads needed weed spraying with the quad bike as the grass and weeds were up under the fences, Dodge Megacab covered in dirt needed a wash, dogs tracked mud into the garage for a week ..... And more, then I changed out of my rubber boots into regular and went off to work.
If I moved to your City world, it would be like a Holiday full time... Restaurants, bars, little maintenance...party everywhere... And yes, I do know the pressures of the Corporate World.. I have 50 Employees in my Manufacturing Factory. Just saying the "Country Life" is a LOT OF WORK just in the Lifestyle...
I hope this has been a help to you... Mind you, I would not move to the City for anything... But country life is a job on its own, my 30 acre hobby farm is about 10-12 hours a week in maintenance alone...