We had a rash of UTIs with crystals maybe 10 years ago. We were already feeding wet food, stopped dry a long time ago (other than one cat who came from a shelter who refused for YEARS to eat canned food), so dry food wasn’t the issue. But, I did upgrade the canned a bit, but we still had repeated UTIs
That led me down the raw journey for the cats, and I’ve been doing that for most of the last 10 years (maybe a bit longer)
It’s a vet-designed diet and is infinitely cheaper than even moderately good canned food, assuming you don’t go overboard with organic chicken, or get into rabbit or duck or other much more expensive meats.
The biggest cost for each batch is bone-in skin on chicken thighs at $1.38/lb, and as I usually get around 50lb, that comes with around 3 dozen eggs. The rest are supplements which aren’t even all that $$ - taurine, Vit E (I use what the horse’s get, so I get it in “bulk”), a B complex, fish oil, lite salt
For around $100 give or take, accounting for all that, I can make enough to feed 6-7 cats for a couple months. The moderately decent canned food, 12-13oz cans (so cheaper per oz than 3-5oz cans) was costing $400-500 for 3 months for THREE cats
www.catinfo.org is where the recipe is from. I have a spreadsheet with formulas where I just plug in how many pounds of chicken I have, to get how much of the other stuff I need, based on their amounts for 3lb of chicken
It’s served us well for years. Coats got incredibly soft and shiny, vet has been very happy with their health.
Yes, we’ve still lost kitties to CKD, lost 2 just this year, 1 a few years ago. But that’s a very, very common kitty thing, and they were 19 and juuuust shy of 20, and the latter kitty had bladder cancer which was likely the cause of her CKD But we’ve lost more kitties to things like FIP, hemangiosarcoma, pancreatitis (most likely) after going into remission from small cell lymphoma, all ages < 15, some of which predated the switch to raw.
I’m happy to share the spreadsheet and my current best practices. You DO need 3-4 hours at a time to make it all if you do more than, say, 20lb of chicken, you DO need a grinder capable of taking on thigh bones, and you need enough freezer space to hold it all.