Food

Rump for roasts and sirloin for steak and chips, deal?
and yes, for beef Wellington, fillet is the only way, that or venison loin.
Somehow I can find very few butchers that sell fillet steak with any decent amount of marbling, they all seem to sell those limp, fat free cuts, which is a bit of a shame really.

There are quite a few good butchers out there, however generally speaking the more the marbling the more you will have to pay for it, as restaurants are willing to pay over the odds for well marbled fillet and take a hit on their GP, the wholesale supply chain knows this and holds the good stuff back if they can. I know I've touted the Chef and Butcher quite a bit on here before, this is only because I used to be supplied by those guys when I was a chef and know them well, and like them, but any good local butcher should be able to supply a similar service if they are half way decent. Talk to them about what you want if they do not have it in stock they should be able to get hold of it fairly quickly, most good butchers will go to the wholesale market 2 - 3 times a week, the more you go the more you will build up a rapport with them and the better they will look after you. This is vastly preferable to supermarket butchers who have rigidly fixed supply lines, and no control whatsoever over the purchasing as this will be done by an exec buyer at head office.