I’ve read a bunch or articles about that but I still can’t understand one thing, which may be essential. For example, you should add 3g of eggshell powder to every 1 pound of boneless meat. What exactly is considered boneless meat? Just chicken thighs (for example) or is it chicken thighs + organs (heart, liver)? Like is it 1 pound of solely boneless meat or the whole mix with organs that should be counted? Because I’m very much confused, honestly. Will appreciate any advice, take care guys!
