This is my go to butcher for large purchases of pork and chicken - quality is great, prices too. And I know I can always get the cuts I want - whole bone-in pork shoulder, for example.
I haven't tried their beef yet though. One cut that piqued my interest is their "neck roast". This is a cut I'm not familiar with, but it looks like a delicious braise-able slab of cow. Nicely marbled and bone-in to boot! (a rarity these days, it seems). Even a bit of tendon in there for flavour. Is this a cut that's unique to this place? Am I on the right track for low 'n slow cooking?