Background: ownership, sourcing and positioning
Black Hawk and Tyga offer two different approaches to the Australian cat food market. Black Hawk sources roughly 45 to 50 percent of ingredients within a 200 km radius of its Parkes plant. Tyga builds each recipe on 87 to 91 percent named meat and organs with functional whole-food extras like green lipped mussel, tuna and shiitake. The two brands differ in several ways beyond the one point highlighted here.
Black Hawk is made in Parkes, NSW. It is built on a 'passionate breeder' narrative rather than clinical or ancestral framing, with an 'every ingredient matters' tagline.
Tyga is made in Sydney from Australian meat, gently cooked at 85 degrees C and frozen into 170g pouches, across four recipes. It develops its recipes with board-certified veterinary nutritionists and cooks gently at 85 degrees C rather than serving raw or extruding.
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