I was told by one of the workers behind the grocery store meat counter (I wouldn't call them butchers) that their meat comes in mostly pre-cut and pre-packaged, though they do get some things that are primal cuts or sections, but usually boneless. And, oddly enough, they grind some of their own ground beef.
About the only bone-in meat I see in the stores are ribs and some steaks (T-bone, Porterhouse and KC Strip.) Shanks and soup bones are usually available in the fall and winter but disappear come spring.
Fareway Beef gets primals and will cut to order, including bone-in steaks. (A 1 1/4 to 1 1/2 inch T-bone cooks and tastes so much different than the usual 1/2 to 3/4 inch thick cut.)
There's another high-end butcher shop (featuring Piedmontese beef) that opened on the other end of town and now has a location near us, though I haven't been there yet. And there's Del Gould, which caters mostly to the restaurants.
