Real food.

We use eye round and chuck round, cooked to a perfect medium rare.

Every batch is cooked by hand in a home kitchen in Atlanta, Georgia, in quantities small enough to carry to the door. There is no plant, no co-packer and no warehouse. Nothing is frozen for one.

Whole muscle, not meal

The meat that goes in is meat you would recognize on a cutting board — whole cuts, trimmed and portioned by hand, cooked and then cut down. Not a meal, not a by-product, not a slurry reconstituted into shape. The organ meat is real organ meat, weighed separately and added separately, because it is doing a different job than the muscle.

Cooked slowly, in the bag

The meat goes into a bag, the air is pulled out, and the bag sits in water held at one exact temperature for hours. Low and slow, in other words, instead of hot and fast in an oven. Restaurants call this sous vide, and it is worth doing for two plain reasons.

The first is that a hot oven drives moisture and fat out of meat, and nutrition leaves with them. Water held at a low temperature cooks the meat all the way through without pushing anything out of it.

The second is that the bag never opens. Nothing gets added partway through and nothing evaporates away. What goes into the bag is what comes out of it, and what comes out of it is what your dog eats.

Written in grams

The formulas are not written in cups or handfuls. Every component — muscle, heart, liver, kidney, tripe, the fish, the eggshell — has a gram weight, and every batch is built to it on a scale. Nobody eyeballs it, including on the batches nobody would ever check.

That is also why the ingredient panels on this site are the panels filed with the Georgia Department of Agriculture, in order by weight, with nothing left off and nothing added for the website.

No synthetic vitamin premix goes into this food. That is the one rule the whole kitchen is built around, and the reason for it is on the about page.