I have been looking into this raw food and asking about it, and here is one of the responses I received --

"This is what the food co-op I'm part of uses, so I've used them a lot. The bone is HIGH - like 20%, not my preferred 10 or less. And it's just meat and bone - organ is sold separately. So the chubs aren't a complete meal plan, I still rotate in other boneless muscle and organ."

Now to me, 20% bones does not seem too high... so what is a correct ratio of meat to bone?

I remember reading something about a ratio of 40% bone to 60% meat being a good one, but that is double the above which is being called too much bone at 20%...???

I suppose I should start another thread with this question, as it is something I don't think has been discussed.

They are getting more of this Blue Ridge Beef raw food at the end of the month and I will buy some Venison. I am still using up what is in the fridge thawed before I get into the chub of chicken from them.

But from what I am reading, I like the idea of all meat and bone ground that you can customize to your own specific diet.