Both my wife and I are chefs. This gives us access to a large amount of food for our tegu. We are lucky to work at restaurants that deal with a wide variety of local, organically raised meats. So far I have been bringing home chicken pieces. The wing tips and the backs cut up in small pieces, bone, connective pieces. I also have unlimited access to salmon and trout scraps, including the heads. I want to try to make a mix of ground that includes roasted bones (the meat would be raw but the bones roasted to create essentially bone meal). I also have unlimited egg shells that could be ground up and added to anything.
Chicken backs seem to be popular. Salmon is eaten but doesn't seem to be a favorite. Jumbo shrimp are probably the very favorite, and look absurd, as they are so expensive! What else would you bring home if you were in my situation? I believe in whole prey and will definitely continue to incorporate a good deal of that but also want to take advantage of some of the perks of my job. Any suggestions are welcome.
Chicken backs seem to be popular. Salmon is eaten but doesn't seem to be a favorite. Jumbo shrimp are probably the very favorite, and look absurd, as they are so expensive! What else would you bring home if you were in my situation? I believe in whole prey and will definitely continue to incorporate a good deal of that but also want to take advantage of some of the perks of my job. Any suggestions are welcome.
