Same situation here. For steaks and other things like that, I've moved to exclusively using a local butcher who has all of their livestock grown for them in small quantities on very small regional farms. For the other stuff, I can hardly tell a difference so have been using Impossible products.

It kind of gives me the best of both worlds: kind farming conditions for the steaks/etc. and no farming conditions for the hamburger/nuggets type of stuff. It's a compromise that is consistent with my ethical framework.