Yes. Milk is acidic and can break down tough meat. I use buttermilk, don't worry you won't taste it. Buttermilk is more acidic than regularmilk which is why it tastes bad but is better for marinating.
Technically no, but in large enough quantities it stops you worrying about how tough the beef is
No, if you roast meat you cook it in the hot air in the oven. For a liquid to affect the tenderness of meat the meat must be cooked in the liquid - this is called braising or stewing.
You can purchase a mallet style meat tenderizer and pound the beef with that. There is also different ways of cooking it that can help tenderize as it cooks. Use moist heat methods such as braising and stewing. It will require a bit more time but the results are far superior.
Primarily beef.
Yes. Soak 4 hrs PR overnight if very tough.
Beef and milk.
Any thin cut of beef steak will work. Don't use ground beef. Many people use round steak that has been beaten to tenderize it.
Yes.
Mostly milk, beef and leather.
Milk
Kobe Beef. It is $50.00 per lbs. It is special because In Japan they have slaves that force beer down the cow's throat to tenderize the meat. Then they massage the cow everywhere. Then they have a special flight to America or anywhere else.
Both (they drink milk there as well as eat beef) but there are more beef cattle.
Angus cows are beef cows, not dairy cows. Holsteins are dairy cows, not beef cows, which is where we get the majority of our milk from.
milk beef catle