From the 20's to the 60's, People bought meat from the Town Butcher, all across the country. There were Green Grocers that came around the neighborhood with Fresh Vegetable or set up in Farmer's Markets.The Milkman delivered whatever dairy product you wanted. And the Bakery truck came around with Bread and Sweets. You pretty much only went to the area Grocery Store for Canned goods and bulk items like Flour, Sugar and Coffee.
By the 70's, Large Grocery Chains made it convenient for busy singles and households with 2 working parents, to do One Stop Shopping. Chain Store Butchers still cut sides, but that kind of talent is expensive. To save labor costs, Stores switched to Boxed Beef, Pork and Chickens. The experienced Butcher became the Meat Manager and they could hire and train, Unskilled labor to cut up Boxed sub-primals into Roasts and Steaks. The Town Butcher hung in awhile but was eventually pushed out of business by old customers going to Grocery Chains.
Fast forward some 30 years and people are realizing that Grocery Meat is generally an inferior product, coming from giant corporate feed lots, raising meat of questionable quality. Past Health Trends bred the Fat and the Flavor out of meat. Even tbe Beef Quality Grades changed. What, years ago, was considered only Choice, is know Graded Prime. Folks have finally are rediscovering that Saturated Animal Fat, in moderation, can be a Healthy choice, IF the animals are raised in clean, healthy conditions and on Pasture or even Grain Finished. The tide is turning. More and more Town Butcher shops are popping up and these guys and ladies, are sourcing Heritage Pork, Local Pasture Raised Beef and Small Farm Free Range Chickens that are Hand Processed, reducing the risk of Bacterial contamination. It cost a Premium but Meat is going back to the way things used to be!...JJ