Don’t overlook the bones and organs. They’re some of the most versatile—and traditionally valued—parts of the animal. Bones can be simmered into rich stock and broth, adding depth to soups, stews, sauces, and gravies. Organ meats, or offal, have been prized in cuisines around the world for generations and are particularly nutrient-dense, providing protein along with vitamins and minerals such as iron, vitamin B12, and vitamin A. They can be grilled, braised, fried, folded into pâtés, or added to sausages and meatballs.