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I live in cattle country, and a large percentage of the locals buy either 1/2 a beef or more at a time. Some raise their own, others hook up with a farmer/neighbor who has some pasture. They call the local locker plant, and set up everything from pickup to hanging time to how and which cuts are to be made.
The difference in taste is significant. Also, being able to tell the locker plant how long to hang the beef gets you a much more tender steak than what you might purchase at a supermarket.
Some of the locals have started raising buffalo as livestock. They do really well on a diet of grass only.
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