I love liver pate and braunschweiger (liverwurst) but for some reason I dislike liver as a slab of meat. There is a metallic taste to it that just puts me off.
Yeah, I only buy it every so often because of that. It helps to cook it drenched in Worchestershire sauce.
I think i enjoy the flavor of heme. 
Dunno. My husband doesn’t notice it, but his sense of taste and smell are weak in general. It drives me nuts, personally. (The flavor of reheated meat, not my husband’s lack of noticing.)
I believe Durham’s Pure Leaf Lard is still affordable, and rarely contains bones.
Most people also who eat liver do so in small amounts.
Vampire?
In Canada, meat is often on sale. The prices often depend on which grocery store you are buying it from. Butchers are sometimes cheaper, especially for small quantities. Cheaper grocery stores often have good deals on things like bulk frozen wings, though fresh ones are better and pricy.
Pork seems to be the cheapest meat. Chops and tenderloin are often cheap, outside of BBQ season even back ribs are often C$5/lb. Rib chops taste like ribs. Processed frozen ribs often go on sale half-price for $7 for 2 lbs.
Chicken legs, drumsticks and thighs tend to be cheaper and are more flavourful than white meat. Whole chickens tend to be pricier. Costco BBQ is a bargain at C$8 and they supposedly lose money on it, according to Costco employees I know.
Lamb tends to be pricy in Canada.
Beef can be more expensive. Ground beef is C$6-8/lb;, a good individual steak C$12-25. Roasts are sometimes cheap, especially eye of beef, top sirloin or bottom blade. Liver is inexpensive, a big pack for C$7. Markets may sell AA or A beef much cheaper, frozen “cowboy steaks” might be C$3 each and are acceptable if properly brined and marinaded. Cheap cuts make good meals with just a little cooking know how (see Italian food, etc.)
It may be possible to buy small quantities of good meat, which can be stretched in many ways - including soup, pies, burgers (with up to half onion), meatloaf, curries, spaghetti sauces, etc.
Really? Seems a whole chicken is much cheaper here in the US. People pay a premium to have it butchered for them. It costs more to have someone cut-up the chicken into parts and package the separate bits.
I have no problem butchering a chicken. It’s pretty easy and does not take very long at all (less than five minutes…faster if adept at it).
Chickens are easy to butcher and spatchcock. Occasionally whole chickens are cheaper but often the parts are better value in Canada.
Not me. I eat it in similar portions to any other meat.
When my mother made us liver and onions for dinner I don’t remember the portions being small; and when, many years ago, we got chopped liver sandwiches at kosher delis in New York City, I remember those being large sandwiches and well stuffed.
Soup bones or chicken thighs are a inexpensive option.
Add some onions, celery,carrots and other vegetables. You can cut out any bad areas. Use whats good in the soup. Don’t waste money on spotless veg.
Soup is a great option as items are added it gets better. My depression era grandparents told stories of families contributing whatever they had. Then everyone had a bowl of soup.
I, also, eat similar portions of liver and other meats. 
Looked but did not find a thread on meat substitutes aka fake chicken etc.
We use a lot of BirdsEye products.
I’m an omnivore with leaning towards beef ( I just consumed two Whopper Juniors for $6 - a good deal )
Partner is off red meat entirely and mostly off other meats like chicken.
Prices used to be higher but on special the fake meat products have stayed reasonable .
We use the knock off lamb on our frozen pizza, and chicken tenders and strip knock offs regularly in salads.
The mince ( ground beef equivalent ) is very useful and tasty in pastas - really anywhere except for burgers. I have not found an acceptable burger yet.
Combination of health, reasonable cost and taste make these products worth while if bought on sale for $6.50 which will make two or four meals and are very easy to prepare.
Yeah I still will get a 1/2 roast chicken for $6.50 to make my bean soups so I probably get more bang for the buck for protein with that but at some point the industrialization of meat substitutes and rising cost of meat may cross over.
Even grown meat in a vat may take a chunk of the market but think that is not in the near future.
The cheap meat champion always has been chicken leg quarters (legs and thighs still attached to each other). The ten-pound bags are the way to get them. Walmart’s price hereabouts is currently $6.72 per bag. I skin and de-bone the thighs and freeze them two per baggie. The legs I skin and boil, bagging and freezing the meat. All the bones and skin get pressure cooked in two quarts of water for an hour, giving me quite good chicken broth. I use the meat in tacos, soups, chicken and noodles, etc. I also grill, fry, or broil the unskinned legs and thighs occasionally.
I realize this suggestion is of no use if one does not like dark meat, but to me a thigh is the prime rib of a chicken.
I’m with you on a lot of this but removing the skin seems a crime to me.
Cook the thigh with skin on. The fat renders and keeps the meat moist and yummy and the skin gets crispy and yummy.
You boil the meat in enough water to make broth, and then you use the meat? Haven’t you already removed much of the flavor from the meat? When I’m done making broth, the meat is flaccid and had little flavor left.
No, I just poach the leg meat and freeze it for later use in soups, chicken and noodles, etc. The broth comes from the bones and skins. The thigh meat is frozen raw. Like I said I also grill, broil, or fry the leg quarters, either separated or together from time to time. Smoked leg quarters are also popular around here.
Okay, i misunderstood that.
Why do you poach the leg meat?
I do that so I can just pull a bag of cooked meat out of the freezer and use it in whatever I want.
I end up poaching leg meat almost every day to feed my dog, and save the broth for soup. But I usually reuse the poaching liquid a few times to amplify the chicken flavor over three or so cooks. The meat still retains a lot of its flavor and nutrition, and the liquid builds up to a nice broth I can use instead of buying $4 cartons of broth (and it tastes much better, too.)
Plus I’ve also used the meat for myself. It doesn’t lose its protein, there’s still some fat and iron in it, and if you fry it up with some onions and garlic and other goodies, it can taste fine as a taco or in other applications.