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BLUE DANE™ is the only manufacturer in North America to use a patent-pending Dry Aging Process with the use of Apple Cider Vinegar.
Blue Dane’s dry aging process causes the enzymes in the meat’s muscle cells to break down the proteins, fats, and glycogen into amino acids, fatty acids, and sugars.
It also creates the flavor that lends to our delicious meats and the reason behind Blue Dane’s near zero turn down rate.
Studies have shown that high level proteins are necessary and beneficial for dogs. Proteins are made up of two types of amino acids - essential and non-essential.
The quality of protein is determined by the volume of essential amino acids it contains and ones that contain all of the amino acids are considered complete.
The more amino acids a protein includes, the more digestible or “available” it is for a dog.
It is understood that cooking or dehydration at high heats, as well as freeze drying at extreme temperatures can destroy nutrients and enzymes in food and alters their makeup.
Extreme high or low temperatures or even prolonged exposure to minimal amounts of heat can alter amino acids chains making the essential amino acids less available and digestible to dogs.
At worst the protein is destroyed, and the very least the quality of the protein suffers. It seems the longer you expose proteins to heat the less useful they are.
Blue Dane‘s dry aging process uses little to no heat to produce the savory meat products while maintaining the quality of the essential amino acids.
Apple cider vinegar begins life as apple juice or sweet cider. It is the ever-present bacteria in the air that converts the alcohol in cider, wine, and beer, into acetic acid, which gives vinegar its characteristic sharp sour taste.
Vinegar, which comes from the Latin term “sour wine,” has been with us for thousands of years and has so many uses and medicinal properties, it’s arguably one of the most underrated natural substances.
Apple cider vinegar contains acetic acid, vitamin C, and B vitamins. Acetic acid can increase the body’s absorption of important minerals from the foods we eat.
Studies have shown that Apple Cider Vinegar causes a sharp reduction in bad bacteria which can be found on meat, proving Blue Dane’s high quality proteins to be some of the safest of its type.
After prolonged use Blue Dane consumers are now reporting instances of the benefits of the Apple Cider such as, “Elimination of fungus on the dog’s chest”, “Reduced itching on the skin” and “Increased bowl movement”, these are just a few to mention and only a fraction of benefits that Apple Cider Vinegar has to offer. See below for a more comprehensive list of benefits of Apple Cider Vinegar.