Research: Butcher

Well I’m going to put some effort in finding a local supplier of my meats. As I’m reading and cooking a variety of meats I sometimes search for obscure cuts and I would like to get at least consistent quality.
I have a few things i’d be looking for in a “preferred” butcher.

Points I reckon need to be addressed:
- Locality, not much point finding the best butcher but he/she is on the other side of Sydney, so I’m limiting my search to a small part of Sydney’s Northern Beaches.
- Variety, strangely enough some of the local butchers I’ve seen only seem to stock a fairly limited assortment of meats; granted I’m in the ‘burbs but still.
- Value for money, I know at least of one butcher who reputedly sells the best meats but he is very expensive; Quality is important however our budget is limited (not to say that Wagyu won’t feature in some of my BBQ adventures).
- Flexibility, I reckon this is going to be the decider; is the butcher able and willing to deliver some of the stranger/different cuts that I find on the internet/BBQ books. As most of the literature I own is american some of the cuts in the recipes are just not readily available in aussie butchers.
- Rapport, not sure how to measure or even describe this; what I mean is do I feel comfortable with the butcher (granted this will build over the years); I love hearing stories of friends who have their favourite neighborhood butcher that they’ve known for years and he knows them and always gives them great service and good quality meats.

So where am I currently looking at:
Dee Why (2 1/2 butchers in the running/yeah the 1/2 is an asian butcher that has GREAT ribs;specialist again?)
Balgowlah (1 butcher)
Seaforth (1 butcher)
Brookvale (2 butchers in the running)
Local Markets (problem is that they are usually specialists; i.e. great lamb or great pork but not a variety of meats)

As this will take many weeks to research I reckon I’m gonna start of by asking for a different cut of ribs and see which ones can oblige and deliver the goods.