In many parts of Europe buying from the traditional local style of producer is the cheaper way to buy animal products.
Supermarket meats often contain a fair bit of water weight IME.
Supermarket meats often contain a fair bit of water weight IME.
Burden of proof here
At the butcher I pay only slightly more, I know exactly which farm it came from, I know where it was slaughtered and processed, and I can ask for specific cuts/amounts, so less wastage.
Its also much higher quality and not as "wet", so its much nicer to cook with (and I'm not paying for water weight).
I've saved a metric shitload on my monthly food shopping by using the butchers and greengrocers in my area instead of the supermarkets.