After more than a decade of research and development, the United Kingdom is now producing its own Wagyu beef – and it is available in Hong Kong.
Wagyu from Japan dominates the Hong Kong market, while Australian Wagyu is also readily available as a cheaper option. So does Hong Kong need yet another option, or is it too late in the game for the British?
Peter Find, the chef and owner of Heimat restaurant in Central, is very happy with the British Wagyu he has been using in the last few months.
“I use it in the dish of beef with smoked garlic purée and garlic confit, and it’s proven to be a popular choice for clients,” he says. “The meat is easy to use and I keep the marble fat on, as it’s actually a bit sweet in taste and complements the dish well.
