Raw and raring to go!

I've read the books, I've done my research. I think raw is definitely the way to go... but I am still not sure where to start!
Should I start with a leap or rather more of a gentle step in the right direction?
How should a complete beginner get started?
Any hints?
Stephanie Page, Harrogate

Stephanie, I am the slow small steps type myself!
While circling the issue of feeding raw with interest I always tried to feed the best natural prepared food I could find. For me that meant buying food in the 'Nature' genre as I'm not a big fan of dried. Of late I've been feeding canned Natures Menu which, while not raw, does appear to be a very simple honest food that looks and smells real.
After much nudging to get on with it, I cleared a little bit of space in my freezer and took delivery of a box of Natures Menu's frozen raw foods from the same range.
As I have previously confessed, freezer space is something I am very short of so some of the food was also shared out between friends and colleagues who all tried the raw experiment at the same time.
I soon found defrosting the nuggets in advance became part of my routine.
But from the first bowl I put down, I found I was getting dramatically different reviews from my two dogs.
I discovered Oscar (our Beardie) wasn't a big fan of raw, he was slow to eat and seemed to be chewing every mouthful just in case there was anything in there he didn't like. He preferred some varieties more than others, but he still would much rather have had his tins.
Tess on the other hand, a Working Springer who loves catching rabbits, was in her element and loved everything we put down with a passion. Her eyes were so very bright at the prospect of each meal.
All the other dogs trialling the food loved it, too -  so it perhaps our Oscar has forgotten how to be a real dog!
But I have to say, the frozen nuggets were a very, very easy way to try raw! I'm sure other people have got tips for putting that first toe it the water, but I also found the UK BARF website very helpful.
Beverley Cuddy, Editor