A good butcher can customize your meat for you. For instance:
Cut chops or steaks extra thick or extra thin.
Saw ribs crosswise into flanken-style ribs.
Tie pork or lamb ribs into a crown roast.
Debone a leg or shoulder, and tie it into a compact roast.
Skin a chicken.
Debone a chicken — remove its rib cage, leaving the bird whole — so it can hold more stuffing.
Bard a roast with a thin sheet of fat so that it bastes itself as it cooks.
"French-trim" the bony ends of lamb chops.
In some cases, age meat to order.