[godwin]

I think with meat it is more important for one to know how to spot good quality / cuts than the size / reputation of the store. Basically a large chain offers you a large selection but it is up to you to select. It is up to you to be able to seperate the good cuts and the bad cuts. Specialty places like Tenderland on Granville Island, they just have more refined selection.

You also have to know what you are cooking too. eg you can get away with other cuts of meet other than tenderloin if you want to slow cook etc.

Other tips is know the butcher.. visit them when they are slow to get to know them.. also if it happens that you don't have the cuts you want, be prepare to walk away from picking a certain meat and improvise, either go to a different supplier or change the menu.