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Knowing the difference between a butcher who merely cuts and one who truly understands meat starts with how they talk about what they sell. A competent butcher can explain marbling, explain why dry-ageing changes flavour, and recommend the right cut for your specific cooking method — not just sell you what's easiest. Watch whether they ask questions before making recommendations, or whether they push whatever's in stock. Experience shows in knife skills: clean cuts that don't shred muscle fibre, precise trimming that wastes nothing valuable. Check if they understand their suppliers' practices and can speak to traceability. A good butcher also manages their inventory intelligently, which means fresher stock rotation and less product sitting under lights degrading. These details matter because buying meat is partly about the product, but partly about whether the person behind the counter actually cares about the outcome of your meal.