Getting meat processed has become an interesting thing. If you have someone you've used and trust, you are fortunate. Many get old and are no longer butchering. Often, they sell their shops to someone who has been an employee. Not all of these guys are ethical. People end up with fewer steaks and less burger.
Cousin raises beef and has for decades. He raises several hundred. Of course, he always gets one butchered when the freezers at home get low. He told me that one year, his butcher, the one he has been using since his uncle who was a butcher died, added some kind of fat to his burger and the whole batch was not good tasting.
