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Wagyu Cattle

Raising Wagyu is considered an art and in order to be successful we believe in 70% genetics and 30% diet. We have secured some of the best genetics outside Japan and have the three major bloodlines - Tajima, Fujiyoshi and Kedaka.
Fullblood means that the genetics of the animal is 100% Wagyu. The genetics of the animals can be traced back to the descendants of the original Japanese wagyu herds whilst pure bred of F1/ F2/F3 has been cross bred at some point. Therefore, it contains a genetic difference due to its cross bred heritage.

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TAJIMA

The main Tajima bloodlines include Fukutusuru, 68, Michifuku, Yasufuku, Sanjirou, Kikutsurudoi and Shigeshigetani

FUJIYOSHI

Fujiyoshi bloodlines include Dai Itozakura, Itohana 2, Kitaguni, Itomichi 1-2, Itoshigefuji, Itozurudoi.

Kedaka

Kedaka cattle’s mis famous bloodlines inlclude Dai 20 Hirashige, Hirashigetayasu, Hirashigekatsu.
…it’s quite extraordinary. It is genuinely one of the best pieces of beef I’ve ever eaten.
Nick Nairn
on BBC Landward
Best beef in the UK
Tom Kitchin
Chef
The taste of Wagyu is powerful, the tenderness exquisite and the sensation is one of a first kiss.
Fred Berkmiller
L’escargot Bleu, Edinburgh
A truly ,truly artisanal beef , reared with TLC , innovative and sustainability at its heart . What Mohsin and Martine produce
in Perthshire is the best beef i have ever served to my gussets , it is one of these taste experiences you have try at least once in your life!
Tony Singh
Chef
We are renowned for our delicious finger sandwiches at The Promenade, so quality is extremely important when sourcing ingredients for afternoon tea. It is a privilege to use Highland Wagyu for our popular pastrami, watercress and grain mustard mayonnaise sandwich.
Mario Perera
Executive Chef at The Dorchester
We only work with Michelin Star standard suppliers, and that's why we love Highland Wagyu. Unrivalled quality and customer service.
Banquist
Mohsin and Martine's love and care for cattle is totally reflected in the depth of flavours, textures and tenderness of this beef which is on another level
Michel Roux Jr.
Chef
Highland Wagyu always delivers in quality, taste and service
Maos
Blue Mountain School
Tradition and innovation, this exceptional beef was built on a passion for creating the very best beef in the UK
Claire Smyth
Core
We use Highland Wagyu in our menu design at The Shed. The product is always first rate and ideal for special occasions - consistent, full flavoured and exceptional quality.
Tom Kerridge

For me the highland Wagyu beef is like a  LINGERING UMAMI, which circulates around your taste buds, hitting every corner of your mouth because it has the right balance of marbling.
Behzad Gotia
Head Chef at D&Ds London Butlers Warf Chop House
It’s always a great pleasure to eat a piece of highland wagyu, it is obvious in the way the cattle are raised and cared for that this beef would taste so good!
Pierre Koffman

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