A good compromise is an actual butcher, the kind who has a relationship with farmers and breaks down primal cuts.

I live alone so a quarter beef would be a real challenge to finish off. Instead, I can go to the local butcher and get the usual cuts, and the unusual cuts, soup bones, hard fat for tallow, and so on.

Where I live, at least, it's all local, beef, lamp, goat, chicken, doesn't matter.