Would you describe "kibby", I am not familiar with it.
On the issue of raw beef, I think it is a USDA "recommendation" to not eat it. I do occasionally see it on a menu here. More commonly I see carpaccio, a thinly sliced raw beef, most often in good Italian restaurants. Interestingly, the USDA also recommends a minimum temperature of 160 for beef and 140 for steaks and roasts---that is insane! At that temperature just call the dog
I think most "offal" goes to pet food producers simply because there is limited market for human consumption. When we did our own butchering there was very little that did not end up in the pot. Heart is another real treat eaten raw.
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