This was shared in another food group I belong to. Thought it was funny and telling
It reminds me of James Michener's book "Poland," which describes a feast day where whole animals were slaughtered and who got what parts. The lord and his family and guests got the best cuts, like the loins; his household servants got tougher parts like the shoulders and chuck; and the tenants got the rest - feet, tails, intestines and whatever scraps were left over. He described a tenant's wife painstakingly, and gratefully, grinding, seasoning and stuffing those parts into the intestines to make sausage. Now, we have artisan butchers who make various flavors of sausage which sell for the same price as beef tenderloin.