Hello guest! Are you a Tegu enthusiast? If so, we invite you to join our community! Our site is specifically designed for you and it's a great place for Tegu enthusiasts to meet online. Once you join you'll be able to post messages, upload pictures of your Tegu and enclosure and have a great time with other Tegu fans. Sign up today! If you have any questions, problems, or other concerns email josh@tegutalk.com!

Reply to thread

Message

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.

<blockquote data-quote="Jomatty" data-source="post: 153952" data-attributes="member: 7377">Both my wife and I are chefs.&nbsp; This gives us access to a large amount of food for our tegu.&nbsp; We are lucky to work at restaurants that deal with a wide variety of local, organically raised meats.&nbsp; So far I have been bringing home chicken pieces.&nbsp; The wing tips and the backs cut up in small pieces, bone, connective pieces.&nbsp; I also have unlimited access to salmon and trout scraps, including the heads.&nbsp; 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).&nbsp; I also have unlimited egg shells that could be ground up and added to anything.Chicken backs seem to be popular.&nbsp; Salmon is eaten but doesn't seem to be a favorite.&nbsp; Jumbo shrimp are probably the very favorite, and look absurd, as they are so expensive!&nbsp; What else would you bring home if you were in my situation?&nbsp; 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.&nbsp; Any suggestions are welcome.</blockquote>

[QUOTE="Jomatty, post: 153952, member: 7377"] 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. [/QUOTE]

Verification