No raw meat is mostly moisture. I think it's about 16% protein if I'm not mistaken.
Could anyone clarify what % protein means exactly? I assume 16% protein in raw meat is by volume? Would it not be a much higher protein % if you looked at the food by calorific composition? I would have thought, to compare meat with dry food, would you not need to look at the proportion of energy a food has from each source (Carbs, Protein, Fat) for a given calorific content?
Just trying to decipher what is meant by 40% protein (volume / calories etc)...