Why does Smallbatch freeze-dried food look different from batch to batch?Updated a month ago

Variation in color and texture between proteins and from batch to batch is completely normal. Smallbatch freeze-dried foods are made with whole cuts of meaty bones, meat, and organ — no binding agents or fillers — so the texture and appearance of each batch is entirely dependent on the natural qualities of the ingredients and slight variations in the drying environment.

As a general guide, protein texture from firmest to softest tends to run: 
Beef and Lamb → Pork and Chicken → Turkey and Duck. 

Softer proteins may experience some breakage during transit or in high-traffic stores — this is safe to feed, just trickier to portion. See our guide to measuring crumbled sliders for help.