Sami Grover makes it using the British staple bangers and mash as an example:
Nowadays if you order that meal at any of the umpteen thousand gastropubs that dot the countryside, you'll most likely be told about the superb bangers that are produced from 100% prime pork meat. Yet I'd be willing to bet that many of my ancestors would find the notion of a banger made from 100% prime cuts of anything to be a ridiculous notion. Isn't the very idea of a sausage to use up trimmings, and perhaps offal, that might otherwise have gone to waste? After all, eating guts, heads, feet and genitalia is greener than eating steak—so long as you know where those body parts came from.
The Dish 