The issue is that the amount of grazing suitable for cattle is relatively limited. There is more grazing suitable for sheep.

Most of the grazing suitable for cattle in England and Wales is used for dairy. You can get some really fantastic cheeses. But specialist beef production is limited. There is more in Scotland, particularly on the Galloway Peninsular (origin of the Galloway breed). Scotland is also the home of the Highland and Angus cattle, which are fine beef breeds. So is the English Hereford.

But the further south you go, the more likely it is that even your decently expensive steak came from a Friesian (the most popular dairy breed in the U.K.)

You can usually get quite decent pork, too. But lamb is often your best bet. A lot of restaurants and pubs will sell you a decent lamb chop platter.

Shepherd's Pie is also made with ground lamb. (If it's not, it's cottage pie, a distinction Americans don't get).

Also, it is more possible in the U.K. than most of the U.S. to purchase other meats. Deer are commonly farmed and farm-raised venison is available in grocery stores. Pheasant is also readily available, and well worth trying.

It's just beef you have to be wary of.

(Also, if you're American, avoid hamburgers while in the U.K. They range from average to bad and you *can* get better at home).