Products from an East Yorkshire premium beef supplier are now on the menu at one of Hull’s restaurant pop-up businesses.
In addition to its permanent residency in Hull’s Old House Bistro, Shoot The Bull provides pop-up catering services for restaurants and events and uses various Wagyu cuts, including Flat Iron Steak, Chuck, Flank, Rump and Tongue in its daily menus.
Jonathan Shepherd, who runs the beef company alongside fellow farmer Jim Bloom, said: “We’re really pleased that our Wagyu has made its way onto Shoot The Bull’s menu and is finding favour with their customers.
“It’s certainly encouraging to know our beef is popular, and we hope many more people get the opportunity to sample British Wagyu with this outlet in Hull.
“There are a lot of exciting things happening in Hull in the lead up to the City of Culture 2017, and it’s a fine way to introduce both visitors and residents to our quality meat.”
Shoot the Bull founder, Chef Chris Harrison said he was keen to work with The Yorkshire Wagyu Company as soon as he heard about their products.
“As a chef, I love the flavour that comes hand in hand with Wagyu. It’s the high marbling of the fat in the meat that is so delicious.
“Unsurprisingly, we have had plenty of good feedback. A lot of customers are taking a real interest into what Wagyu beef actually is.”
Mr Shepherd and Mr Bloom set up The Yorkshire Wagyu Company last year after spending the previous two years establishing their own herd of Wagyu cross and Wagyu full-blood cattle in the Yorkshire Wolds.
The pair sell their beef direct to restauranteurs, retailers and consumers and recently opened a dedicated Wagyu butcher’s counter at the Balloon Tree Farm Shop and Café at Gate Helmsley.
Shoot The Bull travel across Yorkshire to events and restaurants, and it has recently taken residency at The Old House pub in Hull. It takes inspiration from the popularity of street food in the UK.