Raw feeding and the Veldtspitz are a natural match. The breed evolved on the highland plateaus of Namibia eating game meat, organ offal, and the contents of prey stomachs — virtually no fruit, no grain. Raw feeding replicates this ancestral diet more closely than any commercial kibble.
There is one critical rule: no fruit, ever. The fructo-amylase deficiency means apples, bananas, mangoes, and all high-fructose fruits will cause gastric distress. Every recipe below adheres to this.
Monday: 400g beef mince + 80g beef kidney. Raw, served at room temperature.
Tuesday: 300g chicken frames (bone-in) + 100g chicken heart. Bones provide calcium; heart provides taurine.
Wednesday: 380g lamb mince + 80g lamb liver. Limit liver to twice weekly — too much causes vitamin A toxicity.
Thursday: 400g ostrich mince (if available) or venison. Very lean — add a teaspoon of rendered tallow or beef dripping for fat.
Friday: 350g salmon fillet + 100g sardines. Rich in omega-3s; excellent for coat. Remove visible pin bones from salmon.
Saturday: 400g beef mince + 80g tripe (green/raw, not bleached). Tripe contains natural digestive enzymes and probiotics.
Sunday: "Organ day" — 200g mixed organs (liver, kidney, spleen, pancreas). These provide the micronutrients that muscle meat alone cannot supply.
Grated carrot, cooked sweet potato, cooked butternut squash, or chopped spinach can be added to any meal. These are all low-fructose and safe for Veldtspitz. No fruit additions.