Scottish beef is quite famous for its flavour (and it is better than US beef as the proportion of Angus genes is low even in beef allowed to be sold in the US as Angus). Some French beef is also excellent but very expensive. It is possible to get similarly good US-grown beef, but very difficult and most restaurants do not bother. Also as this thread has illustrated, lots of people neither notice nor care about this difference, so the restaurants could not recoup their extra cost in provisioning primo beef with flavour. Instead they go for texture and tenderness (not taste).