The variety can come from feeding such foods as chicken, turkey, beef, fish, eggs, cottage cheese, and some pork. Some vegetables, fruit (no grapes or raisins) and some grains can be added. Organ meats such as liver, kidneys or heart should be added at different times.
Raw meaty bones are very good for teeth and gums and provide calcium. When considering bones do not feed cooked chicken bones. Raw chicken backs and leg quarters are considered acceptable, those bones will not splinter, along with lamb necks and breast and pork riblets and necks.
Chicken necks and turkey necks are considered okay also, but large dogs tend to choke on the turkey necks and little dogs on the chicken necks, so I would be very careful offering those items unless you were close by.
The next step in your cooking instructions is to create a seasoning rub or paste. You can use ingredients such as coarse salt, pepper, garlic powder, onion powder and even honey. Slit the roast on top about ½ inch deep all over the top and sides. Rub the seasoning rub or paste on the entire roast, including the bottom and sides, anywhere the meat is exposed. Place in a roasting pan or baking dish with a lid. Cover and refrigerate overnight.
Most cooking instructions include using a meat thermometer and this is the best way to ensure that your prime rib is cooked to vegetarian indian recipes perfection and not overcooked. The internal temperature for rare prime beef should be 130 degrees Fahrenheit, for medium rare around 140 degrees Fahrenheit, medium around 150 degrees Fahrenheit and for well done between 160 and 170 degrees Fahrenheit.