Last reviewed: August 2026
Raw, appropriately sized bones are generally considered lower risk than cooked bones, but they still carry choking, tooth-fracture, and bacterial risks, and should always be supervised.
Raw bones are softer than cooked bones and less prone to splintering, but they're not risk-free — bones that are too small can be swallowed whole and cause obstruction, and bones that are too hard (like weight-bearing leg bones) can fracture teeth. Bacterial contamination is also a consideration, as with any raw meat product.
General veterinary toxicology consensus, cross-referenced against the Merck Veterinary Manual and ASPCA Animal Poison Control Center food hazard references. See How We Source This for our methodology.
This page is general educational information, not a substitute for veterinary advice.