We still have a butcher in our town. He’s taught me quite a bit about sausage making, curing, smoking, etc. His ground chuck is amazing. In addition, he makes a ground bacon burger which adds fat and flavor to the ground chuck. We’re in a town of about 4000 so, yes, he’s old school and does a great job. Would prefer to pay him $15 for three pounds of really tasty burger than $10 for bland burger at grocery store. Same goes for his sausage, steaks and smoked pork chops. Love the small town butchers.