We monitor internal meat temperature for an FDA/USDA-determined "time and temperature kill step" to eliminate pathogens. The exact temperature varies by protein, but for beef, for example, it is around 142 F.

Most kibble is made through a high pressure and high heat manufacturing process called "hot extrusion," where temperatures typically range from 250-500 F.

Sundays' gently air-drying process uses a slow, low-heat drying method that preserves nutrition and flavor, while killing germs.

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