Take a Paws, page-36901

I am not sure of what happens in WA. I have heard that the Woolworths buyers over there have mandated that all cattle supplied to them be at least 50% European blood (Charolais, Limousin )
The buyers over here have always sought British bred cattle although that has changed in recent years.
If you find a good butcher you will find a supply of quality beef.
When buying rump steak you should be aware that some cow meat ends up on sale. Often they use terms like export grade but at the end of the day it is still a primal cut out of a cow.
Eating quality is the end result of a lot of different parts of the production system.
Breed, ossification (how fast the animal has grown or been delayed in its growth), fat cover, handling between the farm gate and the knocking box. After processing letting the carcase hang as long as possible improves tenderness as well.
Hope this is not too long winded but you will know most of it anyway.
Australia only consumes 30% of the beef we produce. The other 70% heads to markets in South Korea, Japan, US, Middle East, China etc