Freeze-Dried Beef Spleen 40g/300g
Freeze-Dried Beef Spleen 40g/300g
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Freeze-Dried Beef Spleen | Iron-Rich Organ Superfood for Vitality & Immunity
Waita Freeze-Dried Beef Spleen is made from 100% beef spleen, gently freeze-dried to preserve its natural nutrients. Naturally dense in bioavailable heme iron, protein, and immune-supporting peptides, this organ superfood helps promote red blood cell production, energy metabolism, and strong immune defense.
With its crumbly texture and rich aroma, beef spleen can be served as a daily nutrient boost, a training reward, or a topper for pets needing added vitality—especially those recovering from fatigue, illness, or iron deficiency.
Why Choose Our Freeze-Dried Beef Spleen?
Iron-Dense Organ Meat – Supports circulation, oxygen transport, and energy levels.
Boosts Immunity – Contains peptides and nutrients that enhance immune defense.
Supports Recovery & Vitality – Ideal for pets needing extra nourishment.
Freeze-Dried to Lock In Nutrition – Maintains natural flavor and bioavailability.
Versatile Feeding Options – Serve as a snack, crumble over meals, or use as a supplement.
Specifications
Net weight: 40g/300g
Composition: 100% Beef Spleen
Additives: No
Shelf life: 18 months
Analytical Constituent
Crude Protein ≥60%
Crude Fat ≥5%
Crude Ash ≤8%
Curde Fibre ≤1%
Mosture ≤6%
Feeding Guidance
Weight Units/day
≤5kg 1–10
5–15kg 10–20
≥15kg 20–30
As a Supplement – Add to meals for a nutritional boost.
As a Treat – Serve in small amounts as a functional daily snack.
Rehydrate for Soft Texture – Mix with warm water for easy digestion.
Suitable for pets over 3 months of age. Always provide access to clean drinking water. Avoid feeding immediately after intense exercise.
The product is designed to be fed dry. Always ensure fresh water is available when feeding. Avoid feeding after strenuous exercise.
Storage Instructions
Store in a cool, dry place. Reseal after opening. Keep out of direct sunlight and away from moisture.
Shelf life: 18 months unopened. Once opened, please consume within 4–6 weeks.
