I thought butchers ground meat

Tomorrow is my daughter's 5th birthday, next week she starts kindergarten, and I asked her what she wanted to eat for her birthday.  She chose tortellini, which involves making the pasta fresh and hand folding each tortellino (4 semesters of Italian taught me that tortellini is the plural and saying tortellinis is wrong).  I use the same recipe my grandma used and passed along through my mom and probably originated at least with my great grandma from Bologna and it's always been my favorite food.  I've made it three times now.  The first time turned out decently, but I couldn't get ground veal at the grocery store, so I used their meatball mix which included beef, pork, and veal.  It wasn't quite tender enough.  Last time I bought a piece of veal and ground it up myself in the food processor.  This worked well, except the gristle didn't grind well and left chunks that I incompletely picked out of the mixture as I was folding.  (There was also the side issue of drying them in the oven so the cats wouldn't eat them and forgetting they were there when I heated up the oven for something else.  Baked pasta that has not been boiled yet is disgusting and no amount of sauce or cheese can save it.)  On Monday I went to get ingredients and they had ground veal, but not pork.  I asked the butcher if they had ground pork and she responded that they were out but a truck was coming in on Tuesday.  At this point, many responses flew through my head, all with the common idea that "you are a butcher," "you cut meat for a living," and "don't you have some sort of meat grinder back there?"  Then my thoughts turned to why they had to wait for a truck to bring in ground pork.  With all of that big equipment back there, you have to do more than use the big heated plastic wrap dispenser.  I eventually asked if they could grind some and was met with the reply of, "I guess, but you'll have to wait for it.  How much do you need."  The words themselves weren't so bad, but the total lack of initiative or desire for customer service was.  I asked for my half pound and saw that it was only $1.50/pound.  I don't think they gave me the best quality ground pork; we'll see.  Since I moved here, I've tried avoiding this grocery store because there always seems to be a general atmosphere of inconvenience exuding from the employees whenever they are asked for something.  I refuse to use the deli because they are outright hostile and nobody wants hostility mixed in with their cold cuts.  But this latest episode just confirms my idea that there is something wrong with that store.  Even though it was recently renovated, the only real improvement was the addition of buying beer in six-packs (this state has the weirdest liquor laws).  I'm sticking with Giant.