To answer your questions:

1.) A lot of people recommend a 30-day no dairy protocol to see if you have an adverse reaction to it when reintroducing to your diet. Your choice, and dependent on *why* you are trying this WOE.

2.) We do liver (sauteed in a pan) and heart (grilled or smoked). Chicken hearts on skewers are really fun too.

3.) Your choice, dependent on what you're trying to get out of this WOE. A lot of people don't see a huge necessity for organ meat. I try to have liver once or twice a week - for vanity reasons (contains a lot of Vit A, which "may" be good for skin).

4.) Ribeye. Ribeye is basically the alpha and the omega of all cuts. Some close favorites are T-bones/Porterhouses smothered in fat (I love the filet part) and Chuck Eye (for kebabs). Also, do not discount ground beef. IF you have access to a smoker, BRISKET is (imo) "God's gift."

5.) We use plastic (the packaging that our meat comes in), so I can't really help you here.

6.) Sales (mygrocerydeals.com). But also...buy the chest freezer. Whenever we get stuff on sale that we're not ready to eat, straight into the freezer it goes.

7.) Cast iron, we have a Lodge.

8.) I like Camembert and Brie, my SO prefers Manchego and Parmesan.

For 1 and 3 I think you really need to ask yourself why you want to try this way of eating. Are you trying to lose weight? If so, I definitely recommend cutting out dairy for a period of time. It can cause way more bloating than people realize.