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Chefs / Trade

About the farm

Welcome to the wonderful world of Highland Wagyu. As you may already know we are Wagyu breeders based in central Scotland. The estate sits on 25,000 acres in the lush countryside of Perthshire. All of our beef comes directly from our ‘own farms’ So it really is farm to fork!

All our customers are encouraged to visit us at the farm, meet the cattle and get a feel of who we are and what we are about. Of course, we can also arrange a tasting whilst you are here. We are 45 minutes away from both Glasgow and Edinburgh airports so this can be done in just a day.

At Highland Wagyu we pride ourselves on our beef as well as our customer service and do not like to say no to anyone if we don’t have to. We like to work closely with all our customers big and small. We are happy to talk to you about customising something to suit your needs so if you don’t see it on the product list please get in touch and chat to us about it. We live, sleep and breath Wagyu.

product list

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Beef cuts

Chuck / Chuck Roll

  • Denver
  • Zabuton
  • Braising meat/Mincing meat

Brisket

  • pastrami

Plate & Flank

  • Jacobs Ladder
  • Skirt
  • Bavette
  • Goose Skirt
  • Thin Skirt
  • Onglet
  • Bacon

Shank

  • Shin

Round

  • Topside
  • Topside Pastrami
  • Knuckle (Thick Flank)

Rump

  • Roasting Joint
  • Rump Heart Steaks
  • Tri-Tip (Rump Tail)
  • Picanha (Rump cap)

Rib

  • Ribeye Steaks
  • Rib Roast
  • Bone in Rib/ Carvary Rib
  • Rib cap

Sirloin

- Short Ribs
- Sirloin Steak
- Rib and Rump End Sirloin Steak

Register for an account

Payment terms are 30 days from date of invoice.

Bank details below:
Royal Bank of Scotland
A/c no: 00180391
Sort Code: 83 18 09
Register for an account
Highland Wagyu blend was prepared with a livestock nutritionist and is supplemented with organic Seaweed.
All our cattle are handled with care from birth keeping them happy and content in a stress-free environment known as the ‘zen-dens’. Some are even partial to certain classical composers.

We respect each animal from nose to tail right through the life cycle and encourage our customers to do the same.

How we do things

You will find a product list and a simple account form in the section above. Ideally, we would like to have the account form filled in and sent back to us before any order is placed. Of course, we are happy to organise one off payments for special events and until your account is set up.

Our ethos is nose to tail so sustainability is very important to us. With this in mind, we ask ‘ALL’ our customers that are ordering any of our prime cuts that they also match it with a secondary cut or another part of the carcass. This is for the obvious reason of carcass balance at the end of the day you are buying directly from the farm.

We have a small range of Wagyu charcuterie, a Hot Dog and of course a Wagyu burger. Our Wagyu burgers are 170g and are gluten-free.

You will see on the product list the average weight per cut. We don’t have a minimum order as such but we sell any cut as a whole muscle.

Samples can be arranged at a discounted price. As you can imagine many people are wanting to sample our products.

Ordering & Delivery

Due to our customers being across the country and in other parts of the world we unfortunately have to use third party couriers to do all our deliveries. With this in mind we have to live by their rules...

Our delivery days are Tuesday’s Wednesday’s and Thursday’s. For next day delivery we will need to have your order in the previous day by 9:30am. (Please bare in mind some post codes can take up to 2 days delivery.)

We avoid any deliveries on Fridays and weekends as things can go missing. Most companies hide delivery costs within their prices - we believe in honesty being the best policy and therefore the delivery cost will be on the invoice. If you need this hidden in the cost for some reason just let us know.

The WAGYU WE ARE BREEDING

There is no one qualified in the UK that we know about grading Wagyu beef. We see every carcass and grade on eye using the Australian Wagyu grading system with a highest grade of 9+.

Our cattle are slaughtered at an abattoir that is 5 minutes away from us. Both the abattoir and processing facility hold the appropriate accreditations; copies of BRCs and other documentation are available on request. Highland Wagyu are full members and are inspected by QMS.

We breed different percentages of Wagyu cattle to suit different needs. Not everyone enjoys the same taste and textures.

- 100% Fullblood Wagyu- which is self-explanatory. All our pedigree Fullblood genetics are traceable back to Japan. Our Fullbloods are scoring 9/9+ which is the highest grade outside of Japan’s grading system.

Our Wagyu crosses – we always use a pedigree Fullblood Wagyu bull and the female side is from our Pedigree native beef cattle, mostly Aberdeen Angus. (our trademarked Wangus) we have experimented with other beef breeds as well.

- F2 Wagyu = 75% Wagyu – these are around the 7/8 marbling score.
- F1 Wagyu = 50% Wagyu - we are grading between 6-8
- We also have F3s and F4s coming through but we can let you know when that happens.

Contact Us

…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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