I've read that today's meat packing plants are so efficient that animals go in one door and nothing comes out except product.
Nothing.
Think about THAT next time you have some store-bought sausage, Spam, or fast food. 
Only thing I ever objected to is most of my favorite cooks during my early youth only used the front half of a few beasts. Fortunately, many of the inside parts were not to be found aft of the shortribs. Then I found cooks from a few different continents and realized that if done right, and I didn't ask where on/in the beast it came from, I
liked that stuff too.
No, I am nowhere near Andrew Zimmern on shoving just anything down my craw, but pretty much if it can be cut off a bigger part, covered with sauce, or ground into unrecognizablity I'll probably at least taste it. Except chitterlings boiled with vinegar - it imparts a taste/smell I cannot abide. But kishka? Nom. nom!
stay safe.
