The Socio-Economics of Food?

I think socio-economics is the term I want, but can't be sure. Anyway, I find it ironic and sad that the meats most nutritious for us are the ones people tend to turn their noses up at: liver, kidneys, brains, heart, etc. But rich people eat these meats all the time, because they're dressed up with some sort of sauce, ground up into a patè or spread, or even given another name in French just so you don't know what you're eating until someone deciphers it for you.

As long as it sounds luxurious and expensive...

Even movies have taken this cue. What was it Hannibal Lechter served with those fava beans and a nice Chianti? Some sort of human organ meat, right? But he called it something else.

The people who most need to eat these foods are the ones running away as fast as they can. It's exercise, granted, but to what end? Liver is one of the cheapest meat sources around, followed by the rest of the edible organs, and I advocated its use back in my former days as a frugal living blogger. Heart meat is terrific for pet food, or even human meat loaf when ground up.

Don't let these meats continue to be the big secret of rich people. Do make an effort to make them tasty for you to eat: grind them with muscle meat and make meat loaves, make sauces if need be to top them with, add/use spices to improve existing flavor, or cook accompanying foods with a contrast in flavor to the wild/gamey taste of the meat.

Just like using a Zucchini or Cauliflower Pizza crust recipe to get more veggies into your diet, do the same with these meats (well, not as a pizza crust)--they don't have to be used straight. Grind liver, kidney, or heart and mix with your ground meat for meat loaves, marinate and cook chicken livers for shish kebabs, throw some heart slices on the grill and slather with BBQ sauce, or even puree/patè them for baby or pet food.

You get the point. With spiraling grain prices, and then spiraling meat prices soon to follow, it pays to look into these much-cheaper, much more nutritious parts of animals for your meat sources. While the consumerati go by with their sodium-laden frozen chicken breasts, chicken wings, fat-laden mega-rolls of 70% ground beef, and even buckets of KFC, yelling all the while about the cost, and scrambling for coupons, we'll be over in the "funny meats" department without much competition--this is what keeps prices on these meats low!

Nowadays, it's luxurious to bypass these bargains in favor of muscle meat--even if it IS conventionally grown. So who's the rich guy NOW? How do you say "fool" in French so it sounds better?