I'm South African born and grew up on a diet of braaivleis and biltong, spent a good few years as a butcher and I've travelled extensively. I have the exact opposite opinion than you on British beef, from my own experiences.

British beef is well renowned in the culinary world. Read culinary books, watch programmes with top chefs, see the global popularity of breeds such as Angus. It is clear you don't like British beef, that's fine, I can't stand caviar, but it doesn't change the fact people regard it in high esteem.

You'll find Argentinian, Australian and American beef across the world at steak houses, because they are mass producers of beef. I've ate a lot of Argentinian beef, and have a soft spot for asado. USDA and Australian beef is really hit and miss in my opinion. Britain is not a mass producer or exporter of beef. However British beef features on menus in high class restaurants around the world, I've had Dexter in New York and Angus in Bangkok, and seen it countless times on European menus.

Now if you don't mind I'm gonna walk to my butchers, get two lamb chops and a nice piece of rump steak and have lunch.