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Mohsin & Martine

Scotland is set to be the home of the largest Japanese Wagyu beef production in Europe as a Perthshire farm announces a major expansion to its operation today (Sunday, July 28th 2013).

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.?

…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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