Does anyone grind bones completely separate from the meat to be able to measure the bone content mor

As the topic asks, I was wondering if anyone separately grinds bones, and/or separately grinds organs, and THEN add it to the (until now) boneless and organless meat, that way you can get a very precise measurement? 

Personally I fed prey model raw, but run into a similar situation: how much bone versus meat am I really feeding Ritz?
Ritz doesn't have any unusual medical issues that would necessitate such a precise measurement so I don't worry too much about it. And she is prone to gingivitis so really needs to chew bone.
But this lack of precise knowledge is why some people choose to feed egg shells or other substitutes.
I do know the USDA has charts that show you how much bone there is in various meats, like poultry and rabbit.
This thread might help you.

HarryLime said:

 
As the topic asks, I was wondering if anyone separately grinds bones, and/or separately grinds organs, and THEN add it to the (until now) boneless and organless meat, that way you can get a very precise measurement? 

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Removing the bones in order to measure them separately would be very  tedious. Removing the bone from chicken thighs isn't too bad. I've done that for the purpose of comparing with what the USDA database shows. Even with a package with thighs that varied considerably in size I found the USDA values of 15% bone and 25% skin and fat to be about right.

Just bumping this again with an idea... what about using a pound of beef bones for example, that you could grind to as tiny as you want, and then adding it to 9lbs of boneless chicken? 

I'm pretty focused on finding a way to get a precise 10% bone content. There has to be a better way than just guessing and e-mailing suppliers like every chicken is the same.

I found a thread where someone talks about separating the bones and then pressure cooking them until their mush, so I guess I'm not the only crazy one trying to deal with the bones totally separately... http://www.thecatsite.com/t/261751/bone-question-dr-piersons-ground-recipe 

HarryLime said:

 
Just bumping this again with an idea... what about using a pound of beef bones for example, that you could grind to as tiny as you want, and then adding it to 9lbs of boneless chicken? 

I'm pretty focused on finding a way to get a precise 10% bone content. There has to be a better way than just guessing and e-mailing suppliers like every chicken is the same.

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Do you know about MCHA (freeze dried bone)? It is expensive but is a powder and you can get a precise measurement with it.

Most beef bones are pretty big. I don't know if you could find a grinder that could handle grinding them. 

HarryLime said:

 
I found a thread where someone talks about separating the bones and then pressure cooking them until their mush, so I guess I'm not the only crazy one trying to deal with the bones totally separately... http://www.thecatsite.com/t/261751/bone-question-dr-piersons-ground-recipe 

Click to expand...

If you go this route don't forget to include all cooking liquids with the foods.

Both the grinding beef bones method and the bone soup method would accomplish your goal. Let us know what you decide to do. 

Holisticat has a raw/boneless recipe...it calls for turkey..but you can use chicken..they use egg shells or bone meal.  My kitty has crf...and I just made a batch...I do have  scale that measures in grams..and they alsohave a recipe how to grind up egg shells...I think cat info also has a bonesless recipe also.

If your using thighs...it's really not hard to cut the meat off the bones...then you can weigh each separately...first you pull off the skin..pull it down all around to the narrow end..and let it siit there.  then make a cut on either side of the bones...bring the two sides together on the other side of the bone...and just cut through that.  I actually asked a butcher to show me how to do it..they have a better knife than I do..but mine worked..I even did similar with drumsticks.

Bev