JUST what is it that makes wagyu beef the most sought after in the world?

Well, 150 years after Japan began crossing the best of its native breeds with European imports to produce the highly marbled meat we know today, an event in West Woodburn is going to provide some answers.

Hosted by Steve Ramshaw at Monkridge Hill farm, it will be one of a series of Wagyu Breeders’ Association open days being held nationwide designed to appeal to other farmers, butchers, chefs and the hospitality sector in general.

Steve said: “My wagyu cattle have been genetically bred from some of the world’s top bloodlines and some are in the top one per cent of the breed for marbling, according to figures provided by Breedplan Australia.

“But the things is, I can’t keep up with the demand from chefs keen to serve up Wagyu, so we need to spread the message – we need to get more farmers on board.”

He is now encouraging farmers who are at all interested in learning more to come along, take a look – and taste the best beef there is.

Simply a generic name originally, in that “wa” means Japanese and “gyu” means cow, it is now firmly associated with the descendants of that cross-breeding.

And the combination of hardworking Japanese draft animals selected for their high levels of intra-muscular fat cells – the marbling – that provided a readily available energy source with their meatier European cousins has proved a winner.

Not only is the beef tasty, but it’s a healthier option for consumers too.

It contains the highest level of Omega 6 fatty acid per gram than any other foodstuff, a worthy level of Omega 3 and a low level of saturated fats.

In Japan itself, wagyu cattle are now designated a protected living treasure.

The event at Monkridge Hill farm will take place on August 14, between 11am and 2.30pm.

To book a place, contact Steve Ramshaw on (01434) 270320.