US has gotten really bad on what we perceive as edible – European cuisine still has a LOT of dishes based on organ meats that we’ve almost completely lost (liver paté, steak and kidney pie, blood sausage, tripe, lengua, guanciale, oxtail, pickled trotters) – everything’s been reduced down to what’s available in the supermarket, shrink-wrapped into a styrofoam tray – we can handle portioned steaks but not a butcher taking a bandsaw to a carcass, we can handle chicken breasts but not a whole chicken – things like “thigh”, “leg”, “rib” refer to the shape, not to the location on the animal it came from

EDIT: for the curious, The Whole Beast by Fergus Henderson