Here is an easy recipe for high value, soft treats:
Non Stick Fry Pan
Large Round Steak (or Pork Chops)
Trim off all fat on the edges and in-between and if it has a bone in it, remove that too.
Take a pair of scissors (outstanding tool for cutting meat) and cut the steak into manageable squares or rectangles.
Choose a fry pan (non stick works the easiest) that will hold the amount of steak you bought, and give the pan a small drop of oil or a quick spray of Pam.
Heat the pan until really hot and drop in the steak pieces in to sizzle. Keep your heat high but don’t leave the pan unattended.
Sprinkle on a little garlic powder or garlic salt.
Let it sizzle for about a minute or two then flip over. Braise the other side (pour off the juice if there is too much) and remove from pan when the middle is pink. Place on to paper towel, blot and let cool.
Take your scissors and cut all of the meat in strips about ¼” wide. Now take those strips and cut small pieces about the size of a ½ of a dime, (or whatever size you prefer).
Place small amounts into sealable snack baggies, then place those baggies into a sealable freezer baggie and place in freezer. On the day you are going to training, take out one or two baggies, place them in the frig and they will be unthawed by the time you are ready for class that evening. Of course the dogs love them frozen too, if you forget! They will unthaw quickly in your pocket.
You can also do the same with calf’s liver. After it is unfrozen, soak up the excess blood with paper towel, and proceed starting with #3 as above (you won’t have to cut this first). Only braise the liver long enough on both sides (don’t thoroughly cook it) as it only needs to be cooked to a “medium” range, otherwise it will get crumbly. Drain the liquid during cooking if needed.
The process takes a little time but saves a lot of $$ and the dogs go crazy for them!
“BONE’ APPETIT” MY FURRY FRIENDS!