Originally Posted by AnyaGSD
We get ours from a local Asian grocery store. Beef kidney and liver, pork liver, turkey gizards, heart, liver, back neck . . . all under 1.49 a pound. The don't have green tripe though. Lots of other end and pieces but the price per pound goes up.
But I was at costco yesterday and saw whole young chickens for 1.19/lb. Probably no organs but pretty cheap on the muscle and bone.
What I'm asking mostly is should I go for the rolls of ground meat + bone from my local butcher and adding in some kind of organs like you mentioned above? would that be worth it? If I do go that route, how much organs do I add per meal?
I want to be sure I'm doing this right as I like to plan everything out before I start so I dont have a misstep