Around 30 delegates from the world of food and farming enjoyed a 'Wonders of Wagyu' themed event at The Yorkshire Wagyu Company’s first Chefs’ Open Day held on Monday 21st September at Field House Farm, Tibthorpe, Driffield, East Yorkshire.

Visitors to Jonathan Shepherd’s Yorkshire Wolds farm were able to discover first-hand the rich, intense flavour of British Wagyu beef with its succulent natural marbling, as well as learn about the healthy-eating properties of Wagyu. They were introduced to the UK’s most prolific Full Blood Wagyu bull, Blackgold Mikado, who has sired more than 8,000 calves so far in his lifetime.

Yorkshire Wagyu is run jointly by Jonathan together with another local farmer Jim Bloom and is one of the largest Wagyu operations in Britain. Wagyu Breeders Association (WBA) Company Secretary Richard Saunders was also in attendance and he talked about the unique animal registration and branded 'British Wagyu' tagging system which has been put in place to ensure complete traceability and guaranteed provenance of British Wagyu tagged beef. The scientifically robust yet easy-to-use ear tagging system was then demonstrated by Yorkshire Wagyu's on-farm vet Jono Cooper .

Delegates, who had travelled from as far as Northamptonshire to be at the Chefs' Open Day, then enjoyed a delicious Wagyu burger lunch accompanied by locally-brewed beer from the Wold Top Brewery.

Coinciding with the beginning of 'British Food Fortnight', the event also saw the launch of a 'Friends of WBA' Membership priced at £50+VAT and aimed at chefs, hoteliers, restaurateurs, farm shops, butchers, retailers and wholesalers who wish to be part of a growing and dynamic Wagyu industry in Britain and Ireland.

Further information on, and how to become, a 'Friend of the Wagyu Breeders Association' will be available very soon on www.britishwagyu.co.uk.