|I agree with you. I think there will always be a market for fresher, higher quality meats.|
A butcher shop usually charges more per pound for their meat, but their customers are willing to pay for the higher quality.
I’ve found that the best selling point for differentiating prices between the grocery store and the butcher shop is stressing the dry aging of meat, which 99% of grocery store meat departments don’t or can’t do.
I say let the big boys (Wal-Mart) go the prepackaged way. People who usually shop Wal-Mart only shop on price, not quality. But, as the saying goes, You Get What You Pay For!!