It's funny here,beef hearts,chicken hearts,lamb hearts are cheap & in supermarket in my hood. No tongue,no lamb brains things I love to eat.
I have to go a suburb(s) with an Asian vibe to buy beef or pork tongue..It's still cheap.
Aussies are spoilt & lazy when it comes to meat .It is all about high end cuts ,fillets,chops etc. it's the old people & / or ethnic groups that still know how to get the most out of the cheap cuts.
We used to have our own cattle so when we killed one we ate the whole thing that's what my parents brought me up.My mother made great braises & really special beef pie."
The nose to tail movement has got a bit of traction here & it allows cooks to really show some skill.
Beef cheeks & oxtail good examples.Lamb shanks are now the cut that has gone up in price ,as soon as it's winter they just fly off the shelves.