For those who are switching their ferrets to a raw diet. These are generally the guidelines we use for clarification.
Standardized sizes, textures, and consistencies for meat.
Soup:
Thin puree: completely blended, thickness of a cream soup.
Thick puree: less water added, still completely blended. Thickness of pudding.
Minced soup: gradually switching from thick puree to a very wet ground meat by pureeing less and adding meat the consistency of ground.
Meat sizes:
Slivers: The size of your fingernail cresent. A bit larger than ground, but still very small.
Bit sized: tiny diced bits of meat approx. 1/8″ pieces
Small chunk: a bit larger, approx 1/4″ cubes/strips
Medium chunk: 1/2″ cubes/strips
Large chunks: 1″ cubes/strips
Increasing Size:
As your ferrets get used to chewing larger and larger pieces, you can continue to increase the size of chunk that you offer, up to very large pieces and whole prey. The sky is the limit!
An alternate way to approach meat sizes:
