Research: butcher (2)

Just a quick update on my butcher research…
In order to make the selection fair I have come to the conclusion that I need to order similar cuts of meat from the butchers I’m considering…
So my first cut of meat will be some pork shoulder (called pork butt in the US) for pulled pork I will follow this with the following cuts:

Ordering per butcher
spare ribs;
t-bone steaks;
mince (for hamburgers can be different types i.e. lamb, pork, beef even chicken);
a brisket (since I want to do an overnight cook) and as it’s not a standard cut the butchers sell I’ll keep this till later in my “research”.

Hopefully this will sort out who’s got the better cuts/service. Most of the prices should be the same but perhaps the quality is different per butcher. I feel that “service” is going to be the clincher as fairly often when the service is bad in a shop I just won’t go back anymore, life’s too short.

Anyway I’ll keep you informed how I go with this list and I’ll designate the butchers as B1, B2, B3 and B4 (as I already made my selection as to which 4 butchers I’m going to visit/research).