Since coming to NZ, whilst I've noticed a lot more rubbish meat (offal, tongue and other awful stuff in supermarkets), plus a lack of rare meats (ostrich, kangaroo etc.), I have been very impressed with the general quality of meat from butchers.
The angus fillet we got for Christmas day from Peter Timms in Christchurch was easily the best piece of meat I've ever had, anywhere in the world, period.
Have you found that?