It’s totally understandable to wonder why KatKin recipes are made with 100% meat, but the protein percentage of our recipes are, on average, 16%.
Here’s what’s really going on - and why both numbers matter.
🍗 1. Meat Content = Ingredients
When we say KatKin meals are made with 100% meat, that means every ingredient in the recipe comes from animal sources - not grains, fillers, or vegetables.
We use real, human-quality meat (like chicken, beef, or turkey), and nothing else.
So:
100% meat = the source of all ingredients.
This describes what goes into the recipe - it’s about composition, not nutrition percentages.
⚗️ 2. Protein Content = Nutrient Level
“Protein content” refers to the amount of protein in the finished food, measured as a percentage of the total food weight.
KatKin recipes contain about 16% protein “as fed” - which means 16 grams of protein per 100 grams of food.
The rest is mainly:
Moisture (water) - fresh meat naturally contains about 70–75% water.
Healthy fats - essential for energy and coat health.
Small amounts of vitamins and minerals from our Nutrient Mix.
If you were to remove all the moisture (a process called “dry matter basis”), our fresh meals would be 60–65% protein, which is extremely high - much more than most dry or canned foods.
So:
Protein % = how much protein is present in the food once moisture is factored in.
🧪 3. Why They’re Different
The difference comes down to how fresh meat is naturally made up:
Fresh meat ≈ 70–75% water
Protein ≈ 15–20%
Fat ≈ 5–10%
Trace minerals and vitamins make up the rest
So even though 100% of the ingredients are meat, the nutritional analysis reflects the natural balance of meat itself - which is mostly water.
If we made our food dry (like kibble), the water would be removed and the protein % would appear much higher - but it wouldn’t actually contain more meat, just less moisture.
The protein content of our fresh recipes:
Cluck: 17.1%
Mooo: 17.2%
Gobble: 18.1%
Baaa: 13.6%
Splash: 16.6%
Quack: 18.8%
Oink: 17.2%