i did buy some organic meat directly from a farmer at a farmer's market years ago & i actually found it difficult to stomach - the flavour of the meat was sooo strong. i guess that was a bit wake up call to me as to how far removed the meat we buy in (for eg) the supermarket is from the 'real thing'.
This is a fairly common experience, for some things you have to rethink how you will cook them as the flavours and textures are can be very different to the poor cousins that you have been used to - the flip side is that you need to eat far less of it in order to feel satisfied.
This is especially true if you do manage to source more mature meat - age makes a huge difference to flavour.
We ate at a restaurant recently which served a tiny 100g portion of 4 year old wagyu beef, which had then been aged for 400 days before cooking. It wasn't even a prime cut, merely a little strip of skirt steak that in a younger animal would have only been fit for the stew pot. It was the most mind-blowing explosion of beef flavour that I have ever experienced, soft as butter - but I doubt I could have eaten any more of it. Much better to eat a cheap cut from an expensive animal, than an expensive cut from a cheap animal.

It's not limited to meat - when was the last time that chopping an onion really made you cry? I need to literally wear goggles to deal with the onions that we are getting from the markets at the moment!