https://techcrunch.com/2018/05/24/crowd-cow-offering-ranch-to-table-meats-picks-up-8-million-from-madrona-ashton-kutcher/

Most high-end restaurants don’t get their beef from the local grocery store. Well-regarded chefs and restauranteurs build relationships with small farms and family ranchers to procure what’s known in the industry as craft beef.

Just like coffee or chocolate or wine, the smallest differences (type of grass, breed of cow, lifestyle, etc.) can make a big difference in overall taste. But you and I have never had easy access to this beef outside of hitting up a Michelin-star restaurant.