Found a butcher shop in Tucson that changed how I prep for Friday service

Went to Carniceria El Toro off 6th Ave last Wednesday just to grab some skirt steak for family meal. Ended up talking to the owner for 20 minutes about how they age their beef in house. They cut everything to order and the trim quality is way better than my usual wholesale supplier. I bought 30 pounds of flap meat for $4.50 a pound and it was honestly the most consistent product I've worked with in months. My line cooks noticed the difference in the fajitas we ran this weekend. Has anyone else switched up their meat source recently and seen a big jump in quality? Thinking about making the drive every week now but it's 45 minutes each way on a slow day.

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