Ditto flank steak! Also sweetbreads, both in the late 50s, well into the early 70s. When my mother was a girl, liver was given away free "for the cats".
During the "soul food" craze, I felt sorry for poor blacks: chitlins went to over $2/lb, in markets that had never, ever even considered selling them before, while their chuck roasts were still running 50-60 cents/lb, and their Aussie 'rock lobster' tails were $1 each.
I was about 12, and asked a butcher my dad was getting a side of beef from, why, if each side only had one flank steak, and therefore they were rare so should be valuable, was it so cheap? Both of them roared with laughter, and explained that they were glad they were rare, because 'they were tough, stringy, and there was no good way to cook them; they don't even grind well. THAT'S why they are cheap'!
tastes and fads are weird some times