ONE of the new UK beef sensations in the past five to ten years has been Wagyu . You would have to have been locked away in isolation not to have heard this and the rise of Wagyu has triggered several new farm businesses , including that of Jake Tue of Cote Green Farm in Wortley .

Jake and his partner Hayley Briggs launched Wortley Wagyu earlier this year and judging by recent recommendations received on their social media pages they are more than heading in the right direction .

‘ Just had your burgers . Not like any I ’ ve ever tasted before ! Bloody delightful . Ribeyes tomorrow for our anniversary ! I think we may be becoming addicted !’ This is just one of many that appear on the Wortley Wagyu Facebook page .

‘ It ’ s all about making that steak or joint or the burgers something that you remember , a taste that makes you think that ’ s fabulous ,’ says Jake . ‘ We all know just how much it is about the marbling , but you can also get too much . I want everyone who tries our Wortley Wagyu to feel that they ’ ve had something really special .’

That ’ s where Jake believes his three-quarter Wagyu cattle really fit the bill with a better meat to fat ratio . He has his own system that he reckons provides his Wagyu with that X Factor compared to the rest .

‘ I ’ m putting my heifers to the Japanese Black through AI because they bring about the kind of marbling and beef that suits the UK market better than others that show in my opinion too much marbling . All Wagyu ( Japanese ) cattle incorporate very different characteristics .’

Jake studied at Riseholme and at Bishop Burton College for his extended diploma in agriculture and his grandfather Barry Tue was well regarded in the breeding world having exported pig breeding stock from his sow herd to China . Jake seems as though he has inherited some of his grandfather ’ s genes in understanding cattle breeding .

‘ You have to look after your cattle and do things at the right time . It is the maturity and how the cattle have been fed and raised that makes your beef stand out from the rest . Wagyu , like native breed

cattle in the UK , are slow growing , grass fed and are never pushed to go earlier than they should .’

‘ Cattle have always been my thing , what I enjoy working with , and I ’ ve fattened stock from dairy bred cattle such as Belgian Blues , as well as having Limousin X and Bazadaise , but Wortley Wagyu is unique . There ’ s a saying that goes ‘ the longer you leave them , the better they get and that ’ s exactly right . Mine won ’ t go until they are a minimum of 24 months and

I ’ m more than happy to let them go to 30 months as I know the taste of the beef will only improve with age .’

Judging by the response Jake has been receiving he ’ s certainly hit the right mark . The Blue Ball Inn at Worrall announced on their Facebook page ‘ Wortley Wagyu Burger with Bradfield Farmes Ale Chutney , Henderson ’ s Relish and a bucket of chips . It tastes amazing and customers are going crazy for it . I want it myself !’ And another customer sent a glowing reference : ‘ Top

e-mail :

Sam @ futurecow . com

call :

07961 779452