Moonie-I think the milk is suppose to tone down the strong liver flavor.I know it is recommended to soak wild game in milk for that reason.I never soak mine but I use only calf liver.For a long time there was a big deal about eating liver.It wasn't recommended because the liver is the organ that filters all the toxins,so supposedly not good for you.That is one reason I always used calf liver plus the taste is milder.I guess I figured a calf's liver had less time to absorb any toxins???LOL Here is a link that might be useful: Calf Liver

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

I too grind my own beef with a Kitchenaid grinder attachment. I use chuck and put it through twice. I'm going to try doing it partially frozen now--that is a great idea. I also find that I can throw in some fresh parsley or whatever other herb and grind that right in too--when I lived in Morocco they would ask if you wanted a handful of herbs in your meat before they ground it, and it was delicious that way. I read Fast Food Nation a few years ago and in the descriptions of the slaughterhouses it sounded like most of the bacterial contamination of the meat is on the outside of the piece of meat from splashing (ick). So I think there is probably less contamination of the ground beef if you wash the whole piece and then grind it. In the store, it isn't getting washed, and so the bacteria on the outside gets ground into the ground beef.

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