Frozen food, meat/bones, can be removed in pieces
The raw turkey necks make an important contribution to the appropriate calcium and phosphorus supply.
Bones must not be boiled, otherwise, they can splinter.
Composition: turkey necks
Analytical components: protein 12.6%, fat content 9.7%, crude fiber 0.0%, crude ash 6.5%, moisture 66%. Calcium 1.0%
