I've been describing all the "end of the line" products I've been seeing in the local meat market, very different than in PA.
I must admit to having grown up with a father who liked some interesting foods, like horribly smelly kippered herring, which he cooked in a pan and stunk up the entire house, and cow's tongue. Tongue and mustard, tongue and mustard. Somehow I got it down but I think in my teens I just couldn't swallow it any more. Not much for organ meat either. Reminds me of eating a catfish, a bottom feeder that eats all the pcbs at the bottom of the polluted river. I always wonder what's "left" in the liver I'm eating. Haven't eaten that in a while either.
Reminds me I need to eat more salmon. Have a fish store I want to check out and that's my next buy. Will get a big piece and freeze a couple dinner's worth.
Fish is so expensive...not quite as durable I suppose as Farmer's chickens.
I eat chicken at least two or three times a week in some fashion, trying to keep Farmer in demand.
Any of us raise cattle for market?