I spent my early career working with food processing and being on and off large farms, so I had to come to terms with my meat -eating behaviours.
Having stood in an abbatoir, on a 10k acre ranch, and even cleaned chicken guts out of a backed up pump at a chicken processing facility, I can definitely say yes to meats.
Interesting where I draw the line for me, though:
1) Veal. I would rather eat a wild hunted animal than veal. No matter how cheap or tasty.
2) "Free range" chickens and eggs-- meaning uncaged chickens in a barn. Thousands of chickens pecking at their poop and each other, and walking over dead birds. I will buy the omega 3 diet chickens or ones allowed "natural behaviours" such as roosting perches or more space in a cage, but the idea of free range (other than as on a small hobby farm) is just wrong. They don't go outside because of predators out there and inside is like a zombie nightmare. (and the stench makes me gag just remembering it -- those dead chickens get picked up daily and put somewhere, you know.)
3) Bugs - mostly, maybe grasshoppers or large bugs ok. Mealworms, no. Likewise predator game meats, just no.
4) Beef Liver - DH eats it, but every time I try it, the texture gets to me. I don't drink most soy milk because of grainy textures, too.
What I don't understand are people that refuse to eat foods that were cooked on the bone? Or chicken cooked with skin on ?
I hate waste, and cutting off the bone wastes so much (flavor and meat). DH leaves half of his chicken wings behind, why? I am also actually in favor of deboned meats as they call it, using the whole animal has my respect. Just not in favor of the binders and additives sometimes mixed in. What is wrong with eating a bit of cartilage in my hotdogs, if I chew it off of my chicken wings?