We grow our own beef (Scottish Highland), chicken, etc., and actually prefer its taste to the corn fed beef and factory chicken common in grocery stores in the U.S. Our beef is grass fed supplemented with spent grain from breweries (very little sugar left after the mashing process), and we have it processed by a small butcher that will dry age the carcass for 2-3 weeks for us. The result is a bit gamier than the common U.S. beef, which is typically butchered at 11 months old and not aged after harvesting while ours are butchered at 3-4 years old. Might be an acquired taste, but I wouldn't condemn British beef just because it tastes different than U.S. beef.
Similarly, we don't raise the typical U.S. factory chickens that are bred to the point that they put on some much weight in their 8-9 weeks of life that they can't stand up because their leg bones won't support them. We tried one group of them once and that was it. It's not just the chlorine wash, which is worth avoiding itself, or the antibiotics they get, but also how the chickens are raised and what their growth rate is.