British Wagyu beef arrives in Hong Kong to challenge Japanese and Australian dominance

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.

“I use the beef oyster blade, which has a rich and meaty taste but is slightly less marbled when compared to Wagyu from Japan.”

Warrendale Wagyu-Holstein beef with smoked garlic purée and garlic confit at Heimat. Photo: Heimat

However, this “British” Wagyu, from the Warrendale Wagyu business in England, is technically only half-British, as the cattle are the product of full-blood Wagyu bulls crossed with Holstein cows.

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British Wagyu beef arrives in Hong Kong to challenge Japanese and Australian dominance