Craft Butchers?

A lot depends on how the meat is farmed. Some of the super values have meat from Sleedagh Farm, which is owned by Pettis Supravlue Group. The meat is excellent, all down to how it's farmed - modern and scientific, I'd say. The same with James Wheelen butcher the meat is excellent.

My dad was a butcher and I worked in the industry for a bit. Can confirm all the meat is coming from factories, delivered to the butcher shops, supermarkets and restaurants. I've seen the "best Steak Restaurant" in Dublin orders being prepared along side the wholesale biggest supplier of shops and family supermarkets side by side. My dad will often buy (not exclusively) in Lidl if he thinks the price is right as long as it's Irish beef. Irish beef is some of the best in the world, mostly fed on grass. Eating beef is carbon intensive enough without adding airmiles and freezing.

I'll go to the butcher quite a bit because I want to be choosy. A particular cut, a precise amount or (High) fat content I want. I'll also go because it's 5.30 on Tuesday and I want dinner quick and he can dice chicken thighs quickly for me and I won't have to do it. Butchers are for service and specificity in my opinion.

Lidl steaks are the best of the supermarket brands.

You are being scientific about your part time farming that's my point it's not only about good land, it would be interesting to here from a meet buyer for a high end supermarket or very high end restaurant.