Turkey – Duck – Fish – Organ (TDFO)

Ground Turkey Necks, Duck Frames, Whiting Fish, Turkey Hearts 15% and liver 10%.

Turkey heart is a striated muscle meat added not only to lower the bone to meat ratio but also because it is a good source of Protein, Thiamin, Vitamin B6, Phosphorus, Zinc and Copper, and a very good source of Riboflavin, Niacin, Vitamin B12, Pantothenic Acid, Iron and Selenium.

Turkey liver is low in Sodium. It is also a good source of Vitamin C, Niacin, Vitamin B6, Pantothenic Acid and Phosphorus, and a very good source of Vitamin A, Riboflavin, Folate, Vitamin B12, Iron and Selenium.