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In The Kibble
My dogs
PRODUCT LINE

Merrick Backcountry

A line from Merrick

RECIPES REVIEWED
16
AVG PROTEIN, DM
39.0%
AVG STARCH
29%
FDA RECALLS
1

All recipes

16 foods matched · newest first
DEEP DIVE

Inside The Merrick Backcountry Range

Across 16 recipes we review

Protein runs higher than the average food we review (39.0% vs 31.9% on a dry matter basis).

Starch is lower than average, at 29% of the food as fed.

100% of recipes lead with a meat, fish or egg ingredient (91% across the site).

81% of recipes are grain-free.

NUTRITION

How The Range Measures Up

this range, lowest to highest its average average of all 1,774 foods we review

Protein, dry matter 39% 32% to 43%
15%site avg 32%50%
Fat, dry matter 18% 16% to 19%
5%site avg 16%30%
Starch, as fed 29% 25% to 38%
10%site avg 34%60%
Kcal per cup 389 230 to 480
250site avg 390600

Starch is our estimate from the guaranteed analysis, since no manufacturer prints it. How we work it out

INGREDIENTS

What Goes In The Bowl

Chicken 63% 58%
Fish 63% 43%
Turkey 50% 23%
Beef 44% 14%
Lamb 31% 16%
Pork 19% 10%
Duck 13% 8%

Share of recipes that list each animal protein as an ingredient, not counting oils, fats or flavorings. Useful if your dog has a food sensitivity.

Ingredients Some Owners Avoid

By-products 0% 14%
Artificial colors 0% 2%
Chemical preservatives 38% 12%
Corn 0% 20%
Wheat 0% 15%
Soy 0% 11%

These are not unsafe. They are listed because readers ask about them.

LIFE STAGE
  • Adult13
  • Puppy2
  • All Life Stages1
BREED SIZE
  • All Breeds16
  • Large Breed1
SPECIAL DIETS
  • Grain-free (no wheat, corn, rice, barley or oats)13
RECALL HISTORY // MERRICK

1 FDA Recall On Record

MAR 27, 2020
INGREDIENT LEVEL

‎Beef dog treat varieties

See the recall log

NO LONGER SOLD

2 Discontinued Recipes

We keep reviews of discontinued recipes online, each with suggested replacements, because bags stay on shelves and in pantries for months.

Keep In The Know,
Know What's In The Bowl

Dog food guidance, ingredient deep dives, and nutrition news worth knowing.