[wizofaus]

I gather the GP's point was we that previously we'd eat kidneys or livers or tripe etc. in "unprocessed" form, whereas now they're all only used for pet food or gelatin etc. Whether that's true because steak is now so cheap and most people prefer eating it instead I'm not sure, but seems plausible. But that steak is cheap because of hyperprocessing of off cuts seems more contentious - I'm fairly sure we're able to more cheaply raise, slaughter and butcher cows in general, and the beef industry would still find a way to be profitable even if offal etc. was still widely consumed in unprocessed form. It is odd that I remember regularly tucking into things like beef liver as part of a meal as a kid (30 odd years ago) but virtually never hear of it these days. I still do see steak & kidney pie in bakeries etc. but it's not super common. Oh I did have tripe in phở not too long ago (and still see it on menus regularly), though I can't admit to being a fan.