More than half the beef sold through the hospitality and catering trade is imported, and some "fresh" imports actually have a shelf life of five months, the National Beef Association South West has warned.
"Around 70% of the beef eaten in restaurants, pubs and hotels is imported, and often consumers have no idea where it comes from, how far it has travelled and how that animal has been raised," said a spokeswoman.
But the Meat & Livestock Commission calculated the level of imported beef used in the food service market at only 61%. According to its figures, imports account for 133,000 tonnes of the 242,000 tonnes of fresh and frozen beef shifted each year, and for 87,000 tonnes of a total 177,000 tonnes of processed beef.
"The larger restaurants use imported meat because it's cheaper but of inferior quality," commented Peter Allen, managing director of meat supplier Aubrey Allen.
Others blamed the lack of enthusiasm for British beef on the ban on cows over 30 months old after the BSE/CJD crisis.