I agree that boneless cuts of pork (chops especially) are so lean that they’re easy to overcook if you aren’t careful, though a well-constructed brine (for cuts that aren’t already salt-saturated) can buy you some insurance. I semi-frequently make Char siu using the cheap store pork tenderloins when they are on a BOGO sale (base 4.99/lb, so net of around 2.50/lb). Even with an overnight marinade, it can be a bit rough to keep it moist while caramelizing the exterior. But if I fail, it’s still great to slice and add to ramen, or cut into pencil sized strips and stir fry.
Pork tenderloin can be butterflied and used in a variety of dishes. I use it n a roulade with cheese, sweet peppers and the usual Mediterranean seasonings. Works well with a variety of sauces. I once had this dish at a restaurant but can’t remember what they called it.
I can totally believe that mainstream grocery stores carry a much larger variety of products than they did just a few years ago. Ethnic foods, and foods designed to accommodate special diets like gluten-free or vegan are, from my vantage point, a big part of it.
Grocery stores stock what sells. As palettes broaden they stock more items. Just-in-time inventories have their drawbacks, as we all learned during covid, but it does make trying out new items, or small quantity items, less of a financial risk.
tripe is found in African-American/Southern cuisine
didn’t giblets used to be popular inside Turkey dressing and gravy?
Yes, but that’s just the one set you get when you buy a “whole” bird. Your can’t but the giblets separately. Or, not easily.
My local Tesco has started selling wagyu beef. I haven’t tried it as it is pretty pricy at £60 a kilo for ribeye (£27 a Lb) and a bit less for sirloin.
Their normal beef is on offer (half price) this week, with roasting joints at £7 or £8 a Lb. I rarely roast beef, but we often have a beef stew with suet dumplings made in a slow cooker. The beef joints were cheaper than stewing steak, so I bought one to cut up for stew. Most of the stew will end up in the freezer as curry.
If Wagyu was a boxer it would be considered a pound for pound champion, but I have a beef with those prices.
Yeah, that’s $36 a pound American.
Surely £27 gets you 27 pounds. I mean, it’s right there in the name! 
This week’s unusual cut at No Frills was frozen lamb feet ($5/lb).
Seriously? That is a new one to me. I have used pig’s feet before (trotters) but never, ever seen lamb’s feet.
I see no reason why not but I can’t envision a good use for them on the dinner table.
ETA: To be fair, I think I have bought pigs feet once in my whole life to try some recipe (IIRC it was a demi-glace so I wasn’t eating the trotters but using them to make something else). If someone has a great recipe for any trotters please share. I’ll give it a try (maybe 
).
I’ve seen them and they’re always ghastly white.
I haven’t seen them [ETA: other than as part of live lambs]; but wouldn’t they be mostly bone? Which would mean way more than $5/lb for edible meat.
Maybe people use them to make broth, or even gelatin?
Bone, cartilage, and tendon. And hoof, with his sort of in the bone/cartilage family. Maybe some marrow/tissue with blood vessels that generate the rest.
Could probably make a broth, but I doubt there’s anything like meat on them.
The local No Frills had some additional delicacies today: pig tongues and pig snouts! The tongues were relatively cheap.
no pig ears? What kind of soul food place is it ?
No frills no soul.
More seriously, I’ve never seen those things there. They had really good stuff during early Covid though.