We frequent a local butcher for all our meat. This butcher can tell us where all of his cows come from and does all slaughtering and butchering onsite. You can frequently see the cows in the pasture right outside the shop. At fair time they even have picture of the cows with their 4H handlers and ribbons. This is a family owned shop that has been in business for many years.
Recently a family member said they won't shop there because the meat isn't graded and is therefore inferior. I said it was how they help keep the prices down by not paying for grading they don't need.
What do others think?