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

Me too on the vacuum sealer. Every year, I get a quarter or half a steer in the spring and a hog in the fall. Miscellaneous poultry and fish goes in the freezer, too. I've been using Food Saver sealer and bags for about 20 years, now. (First one died about 5 years ago and the second one is still going strong.) With wetter items (say, marinaded stuff like mimipadv mentioned or freshly cut fish), I will often wrap the first with stretch-tite to keep the moisture out of he machine. I do use butcher paper for my larger (home cured) hams simply because they are too big to go in the FoodSaver bags that I have. So far, those have all done well for up to seven months (never had enough hams to need longer than that.)

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!

My way of cooking boneless breasts works on charcoal grills, gas grills, and stove top in a cast iron skillet. It will be moist. Start grills with heat only on one half of grill. Take breasts out of frig and rub with evoo. Do not salt. Salt pulls moisture out of meat. I salt and pepper at the table. I do not use any marinade other than evoo. Place on grill with the thick part toward the heat, but on the side with no heat. Lower lid on grill. Turn over occasionally. Cook until 165*. Do not go over 165*. You can stop a few degrees short, it will rise resting. Remove, cover lightly, and let rest for 5 minutes or so. If using cast iron skillet on top of the stove, just heat on high. Add chicken and reduce to medium. When brown on one side, turn and cover. Turn occasionally until done. I love this for checking temp. https://www.thermoworks.com/Classic-Thermapen?gclid=EAIaIQobChMI96zp7ujx2wIVRjqBCh0ypQFPEAYYAyABEgLOK_D_BwE