Naturaw All Venison vs Paleo Ridge Classic Duck

How the two products stack up on rating, ingredients, analysis and price.

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Both are rated at essentially the same level: Naturaw All Venison scores 97 and Paleo Ridge Classic Duck scores 97 out of 100. Paleo Ridge Classic Duck is the cheaper at £7.98/kg, about 6% less per kg than Naturaw All Venison.

Naturaw All VenisonPaleo Ridge Classic Duck
BrandNaturawPaleo Ridge
Rating (Recipe)97Good97Good
TypeRawRaw
Kind / completenesscompletecomplete
LifestageAll lifestagesAll lifestages
Meat share (dry matter)100%100%
Poor ingredients00
Clear labelyesyes
Protein (as fed)17.73%15%
Fat (as fed)17.80%16%
Fibre (as fed)0.36%0%
Ash (as fed)2.98%1%
Moisture (as fed)54.21%67%
Energy--
Additives--
Recall historyNone recorded in our databaseNone recorded in our database
Declared quantitiesVenison 90.0%, Kidney 10.0% (0% undeclared)Heart 40.0%, Duck 30.0%, Gizzard 25.0%, Liver 5.0% (0% undeclared)
First ingredientVenison · meat goodHeart · meat good
Ingredient count34
BadgesCompleteHigh meatClear labelFull labelCompleteHigh meatClear labelFull label

Lifestage comes from the manufacturer's own labelling. Dry-matter figures are estimates from the published label; recall history is presentation-only and never affects the score.

Shared ingredients

The two recipes share 0 matched ingredients. Tier badges show each ingredient's glossary grade.

Only in Naturaw All Venison

Venison goodOffal mediumKidney good

Only in Paleo Ridge Classic Duck

Heart goodDuck mediumGizzard goodLiver good

If neither suits

Instead of Naturaw All Venison

Higher rated, same format

Cheaper, similar rating

Instead of Paleo Ridge Classic Duck

Higher rated, same format

Cheaper, similar rating

Frequently asked questions

Which has the higher rating, Naturaw All Venison or Paleo Ridge Classic Duck?

They are rated at essentially the same level: 97 and 97 out of 100. A gap this small is within the tolerance of the scoring model.

How are these ratings calculated?

Open Dog Food parses each published ingredient list, estimates missing quantities, converts every ingredient to its dry-matter share and scores the recipe from 1 to 100. The full method is on the methodology page.

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