i agree with the problems of mass produced beef
in the past, i remember when butchers at least had sides of beef and actually butchered their cuts,
at least that minimized the processing/handling,
nowadays cant find a butcher that does such,
all purchase their cuts in bulk,
and if anything just cut certain cuts from larger cuts,
none that i know actually make cuts from sides of beef anymore.
and with that, can barely find things like bones and scraps for soup/stock,
as since they arent butchering their cuts, they dont have the stock parts