If the major supermarkets had their way, they would have a monopoly on meat-buying. But, despite the undoubted convenience, independent butchers are still going strong, mostly due to the quality of the produce they offer.
Many independent butchers would claim to have a better class of meat, be friendlier and more informative about what you're buying. There are also plenty of options and, if you ask nicely for something they don't have, they just might order it in for you.
Here are four high-quality butchers in and around Merseyside that are definitely worth a visit.
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Established in 1844, Edge and Son's almost 180 years of experience is evident. They still have their own slaughterhouse which is very unusual for a town butcher.
And only dealing with farms within 25 miles of the store, the distance food travels is kept to a minimum, meaning their meat is as fresh as possible. Fifth-generation butcher Callum Edge, told the ECHO: "Everything we deal with is free range and all our lamb and cattle is grass-fed which is something that we are specialising in more than we ever have.
"We are trying to work with farms who are regenerative and zero carbon which is a very important part of our ethos."
Edge's makes all its products in house including bacon, black pudding and sausages. They supply restaurants from across the region including Nord, The Art School and the Chester Grosvenor while providing butchering services for farms and farm shops.
Callum said: "We pay our farmers more to keep animals longe, resulting in a more mature process.
Read on liverpoolecho.co.uk