We’re told how we should look (and how we should never feel good about it) and what our attitude to food should be (I’m going to be bad and eat this—as if eating cake was kicking a puppy).
Someone figured out in the 1960s that meat processors can eek out a few more percent of profit from chickens, turkeys, pigs, and cows by scraping the bones 100% clean of meat. This is done by machines, not humans, by passing bones leftover after the initial cutting through a high pressure sieve. The paste you see in the picture above is the result.