"The beef always looks too red but perhaps that's the special lighting they use"

nah, its because it hasn't been hung for long enough, and won't therefore have as good a flavour.

Similarly most joints are too lean, and won't cook as well. You can cut the fat off after cooking, but if it isn't there in the first place you'll get a dry old joint.

Where we lived before we had a pig farmer nearby. He sold the pork that the supermarkets rejected [as having too thick an outer fat layer]. Tasted fantastic. Any anyway, how do you get crackling with 1mm of fat??

Supermarkets are for loo rolls, bottles and cans of things.