Matt Peterson at Plano's Matador Meat and Wine is everything you would expect of a butcher: ruddy complexion, stocky build, crushing handshake. His old-school butcher image is underlined by his goal of offering high-quality meats at a retail level. All of his dry-aged, Angus-certified USDA Prime steaks come from a small, family-owned packing house in Nebraska that processes cattle from no farther than 150 miles away. For next-level tenderness, he sources wagyu cuts from Snake River Farms. Free-range chickens that are never supplemented with preservatives come from a private farmer an hour outside of Dallas. Berkshire pork? He has that, too, along with housemade sausages in natural casings that are free of curing salts.