When I was a kid, I grew up on a farm, so I had the luxury of fresh meats that I knew the entire lifespan of the animals. Smaller animals, like chickens and turkeys, we could slaughter on property. Larger ones like cattle and pigs, we had to send off to a local butcher. They'd keep a percentage of the total wrapped meat as payment, which they sold in their shop. When the were done, we'd go pick up a few hundred pounds of meat.
The local farmers didn't generally use growth hormones, but we all used antibiotics of some sort as needed.
There was no such thing as "pink slime", or other highly reprocessed meat there. Scrap meat was scrap meat. It was usually sold off for pet food. As I recall, not much of anything was thrown away. Someone would want almost every part for some reason. Like hides went off to be made into leather. Some people liked tongues, hearts, and other parts. I believe entrails were also cleaned and processed, but I'm pretty sure the went off as scrap meat. It's been a long time, so I could be mistaken on that.
Now, I'm in a metro area. There are no small butcher shops around here, that actually do the slaughtering. I can't honestly say I've seen a whole or half carcass anywhere being processed in quite a while.
In talking to people, apparently I'll be one of the few who will be able to eat after the apocalypse. :) Most people don't like knowing the middle part between a cow grazing in a field, and a steak laying on their plate. I won't claim I know anything about how to butcher an animal properly (like making the right cuts of meat), but I'll sure as heck try to slice off some nice steaks of some sort.
We also made a lot of our own food stuffs. Vegetables are probably more of a pain than animals. If it doesn't rain enough, or rains too much, or is too hot or cold out, can leave you with a good crop, or nothing.
If living on a farm didn't suck so bad, I'd probably consider doing it again. :)