I think part of the problem that we have in the UK is with the way that butchers are trained and how a lot of butchers get their meat.
It seems that a lot of butchers don't get any formal training, they tend to be tought by other butchers in the shops which then means that there is no consitency in what people are tought. You've also got to factor in that we are now asking for cuts that no one asked for 10yrs ago let alone 20-30 yrs ago when my butcher did his training.
Also more and more butchers are buying their meat in ready broken down which means that they don't see half the cuts of the animal only the prime cuts.
If you're unsure if a butcher is any good you can always look out for if they are a Q Guild Butcher
http://www.guildofqbutchers.com/Although you can always work with your existing butcher but give them a copy of this cutting guide that i posted a couple of months back this should help you get what you want.
viewtopic.php?f=17&t=2074