Putting Meat on the Table
Without going into exactly how much Meat each class of people in medieval times ate, consider how much of a meat animal they ate (or otherwise used) ...
Pretty much everything was consumed, one way or another.
They didn't just eat what we consider the prime (muscle) cuts and select internal organs (Kidneys or Liver), they ate the Brain, the Lungs, the Womb, the Testicles, the Intestines (as Tripe), Tails and Tongues, Snouts and Ears, Trotters and Knuckles and used other bits for food related purposes ... Intestines, Stomach and Bladder, for example, as sausage casings.
The Hides, of course, were used for leather or parchment (for writing on or as window panes) which required different methods of preparation, while the Bones and Horns were the medieval equivalent of modern plastics (and bones and other bits could be boiled down to make glue for industrial purposes), bristles were used for brushes of various sorts, wool and hair for cloth, sinew for Bowstrings.
Pretty much everything could be used ... which doesn't mean it always was in every instance.