What is not widely recognized is that the other non muscle meat parts of the animal are even more valuable, in health and taste. Think of the organ meats, think

What is not widely recognized is that the other non muscle meat parts of the animal are even more valuable, in health and taste. Think of the organ meats, think of the bone cartilage for making broth, the marrow. Think about how much more delicious and juicy the meat tastes when cooked with the bone left in. I've been adding bone broth to my homemade tempeh and it adds so much the cooked dish, that it tastes almost as good, though different, as when using muscle meat.