
Raw Roll 460g frozen dog food chubs make raw feeding easy to portion, store and serve. The range includes classic 80/10/10 recipes alongside selected vegetable, fruit, boneless, tripe and fish options, giving raw feeders a flexible choice of proteins and recipe styles.
Available for frozen delivery to mainland England and Wales. We recommend adding at least 20 frozen products to help maintain temperature during transit.
Ingredients depend on the selected recipe. Options include beef, pork, chicken, lamb, turkey, duck, tripe, salmon and oily fish, with selected recipes containing vegetables, fruit or other additions. Recipes labelled 80/10/10 generally contain approximately 80% meat, 10% bone and 10% offal. Check the selected pack for its exact composition, analytical information and whether it is complete or complementary.
Suitable for dogs over 12 weeks of age, subject to the guidance on the selected pack. Nutritional status varies by recipe: 80/10/10 options are generally complementary, while selected 80/20 recipes may be described as complete.
Follow the feeding guide on the selected pack and adjust the daily amount for your dog’s age, weight, activity and body condition. Defrost in the refrigerator before serving and use within the period shown on the pack. Do not refreeze after thawing. Follow careful raw-food hygiene and always provide fresh drinking water.
No. Nutritional status varies by recipe. Classic 80/10/10 options are generally complementary, while selected 80/20 recipes may be described as complete. Check the selected pack before feeding.
An 80/10/10 recipe generally contains approximately 80% meat, 10% bone and 10% offal. Selected 80/20 recipes combine meat, bone and offal with fruit, vegetables or other functional ingredients. Exact ratios vary by option.
The range includes beef, pork, chicken, lamb, turkey, duck, tripe, salmon and mixed recipes. Availability may vary.
Keep frozen until required. Defrost in the refrigerator, follow the storage guidance on the pack and do not refreeze after thawing.