in 2012 we have seen prize winning caws sell to one farm, it must be the most expensive set up in the uk europe the queen has a big colection but nothink on this scale .Its all happend in 18 months buildings like you have ever seen .Stock you would die for there is 3 farms in the highlands 3 separate farmers this is just one blackford farm .The BUILDINGS transport etc masive investment Scotland is set to be the home of the largest Japanese Wagyu beef production in Europe by the end of 2014 as a Perthshire farm announces a major expansion to its operation.
Highland Wagyu, owned and run by husband and wife team Mohsin and Martine Altajir from Blackford Farms a 25,000 acre estate situated in Perthshire, has acquired the entire herd of 300 Wagyu cattle from David Ismail of Fordel, Glenfarg in Perthshire for an undisclosed sum.
The acquisition makes it the UK’s largest producer of Japanese Fullblood Wagyu beef, the world’s most expensive beef, which is famous for its highly marbled, tender meat that fetches up to £250 pounds a kilo.
The Highland Wagyu herd of 100 Wagyus with 150 in calf – fondly referred to as McWagyu – will be joined by the Fordel herd from next week.
The expanded operation is on course to reach 700 head of cattle by September, 1000 in the new year and around 1500 at the end of 2014.
Mohsin Altajir said: “I believe that Wagyu is the best beef in the world and the future of the beef industry in this country. We will make Scotland the Wagyu centre of Europe.
“The Fordel herd has the ultimate high grade Blackmore genetics from Australia, renowned to be the best outside Japan. David sold us our first 100% Fullblood Wagyu bulls and females to get us started two years ago and it snowballed from there, so we couldn’t let his herd go to anyone else.”
Martine Altajir said: “Wagyus are seen as delicate cattle but they’re flourishing on the Perthshire grassland. We feel it’s the best place to breed the animals and we’ve invested in creating the right buildings to house them. We’re focusing heavily on breeding fullblood Wagyu using native animals, who make excellent surrogate mothers, but we’ve also started to cross our Wagyu with other breeds on the farm with much success.”
David Ismail of Fordel said: “I am happy to see after a lot of dedication that my herd has gone to a family that are truly passionate about the Wagyu breed, and I’m sure Mohsin and Martine will be very successful in their quest to centralise Wagyu breeding in Scotland. I wish them the best of luck.”Wagyu beef is sold in many of the country's top restaurants and is renowned for its marbling, a sign of quality and something that gives the meat taste.
Tony Linley runs the Ryther Arms traditional pub and steakhouse near York. He put Wagyu beef on his menu before Christmas. It cost £59 for a 16 ounce sirloin steak.
"It's all about the fat content in the beef, Wagyu has got a really strong fat content, more of a creamy, milky fat content and that's what gives it's flavour and texture."
He said despite the price it had proved very popular.
"The rich taste and high fat content do mean you've got be a steak lover to try it. But it sold out in four days and the people who had it thought it was fantastic.