In most places I've lived, including Seattle, butchers typically buy the whole animal. They move smaller quantities but every possible cut of meat is available, you just have to ask. They may run out of a cut, since availability scales with the number animals they butcher and demand is uneven over the entire animal, or you might want something unusual outside the scope of their default breakdown of the animal, but you can always ask them to reserve that part from the next animal and they've always been happy to oblige in my experience.