I agree with LindaC, beef ribs make great stock and good soup, but they are just too fatty for me to enjoy, even braised, then refrigerated and reheated to get rid of some of the tallow. Other people love them, so if the fat doesn't bother you, I'd shred the meat, add BBQ sauce and make sandwiches, or add seasonings and make fajitas. If it were mine, I'd put the whole mess in the crockpot with the vegetables and seasonings and let it cook until you get a nice, rich, deep stock, then use it for whatever you need stock for or make soup for right now. So, as always, the answer is "it depends on what you like". :-) Annie

True. Sometimes they just say "mince", as well. But then there's mincemeat, which originally contained meat, but is often just fruit, booze and spices, sometimes with meat fat, nowadays (according to Wikipedia, because it's something I've only heard of and marvelled at--but now that I know it used to have meat in it I understand better why it's called "meat" :) ). Ci_lantro, I'm sure you're right about it being regional. Calling it "hamburger" made me think of old movies where they say the boxer's face looked like "hamburger". I always knew they meant raw ground beef, not sandwiches. :) But they inevitably had some kind of New York or maybe Boston or Rhode Island, accent. Distinctively Northeast, anyway. The kind of guys who called clueless people "mugs". OH!!! "Mugs"! Like 'Muggles"!!! Oh!! Found a cognate! How fun!

As to cooking turkey so its not dry, when cooking a turkey bird in the oven I usually use a Reynolds Oven Bag in an appropriate size for the bird. One time use, seems to cook more quickly than standard roasting, easy cleanup, so tender and juicy that it falls off the bone (both white and dark meat), resulting turkey juices easy to contain and use for gravy or whatever. The only slight disadvantage I've found is that if you're more interested in nicely roasted and crispy skin rather than a nice tender and tasty bird, you'll likely be disappointed. To that end, we cook turkey to eat, not to look at and take pictures of so no problem there. Too, the cooking bag probably won't work worth a flip if you usually stuff the bird with anything but the typical seasonings (onion, celery, half an orange, salt/pepper, fresh sage, etc.). Traditional cooking method? Probably not but once you try it, you'll make it one of your go-to methods.

I follow my nose. I either use or freeze meat well before the "sell by' date. I'm not keen on how meat smells anyway and by the sell date it usually smells questionable to me. I know that it's probably ok but the smell bothers me. The ribs should be fine for a few months if frozen properly. You can over-wrap the store packaging with freezer paper or divide and wrap smaller portions depending on your plans. I prefer to thaw in the refrigerator rather than use a microware or cool water.