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Stirling14Mohmar group

The Uppermill Beef Shorthorn herd has been awarded the inaugural Mohmar Trophy for scoring the highest number of points across four major shows during the 2014 season.

Uppermill?s owner, James Porter, of Gill Hall Estate, Dromore, County Down was presented with the award at the Stirling Bull Sales?on Monday 20 October by Mohsin Altajir of Highland Wagyu who donated the trophy.

Mr Porter?received a bronze Beef Shorthorn head specially commissioned by Scottish sculptor, Lucy Poett, together with ?1,000 prize money.

"As Beef Shorthorn breeders ourselves, we wanted to help encourage more breeders, in particular some of the newest members, to show their cattle and recognise?the most successful herd across four shows ? the Royal Highland, Royal Ulster, Royal Welsh and Great Yorkshire,? Mr Altajir explained.

"We hope the perpetual Mohmar Trophy, which is based on our Shorthorn bull Quoiggs Extra Special, will become a much sought-after award in the show season for Shorthorn breeders."

Beef Shorthorn Society?s Frank Milnes commented: ?Our congratulations go to Uppermill which turned out two fantastic teams of Beef Shorthorns at the Royal Ulster and Royal Highland Shows and amassed a very impressive lead score of points.?

He added: ?We are delighted be able to introduce a brand new and unique trophy to our awards line up and our grateful thanks go to Highland Wagyu for generously supporting Beef Shorthorn at a time when the breed?s popularity has reached a record high - calf registrations are up 41% since 2011. Breeders are delivering a functional suckler cow suited to modern commercial requirements whilst Morrisons Traditional Beef scheme has introduced a strong demand for Beef Shorthorn steers, previously a by-product.?

Pic caption:?James Porter receives the new Mohmar award from Mohsin Altajir with from left, Bill Porter, Martine Chapman, John McCulloch and Zara McComb

Note for editors

The Mohmar Trophy judging was based on a point system. The first place in each class was awarded 50 points, second 40 points, third 30 points, fourth 20 points and fifth 10 points. The scoring included group classes but excludes the championships. The exhibitor amassing the greatest total of points from these four qualifier shows was declared the winner.

…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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