The majority of our meat is sourced locally as I'm lucky, or sometimes unlucky, enough to have married into a farming community. The beef, lamb and pork are reared by three farmers, who I know first hand, have excellent practice and so does the slaughter house/butcher that they use.
The advantage is that we buy in bulk and freeze in two large freezers so the meat is cheaper than the supermarkets but our carbon footprint is bigger because of this.
Also you have to decide in advance what you fancy for tea and you have to defrost it!
The chicken and eggs I buy are free range.