Cote Green Farm, Wortley
Rooted in farming. Built around Wagyu.
Wortley Wagyu was founded in 2020 by Jake Tue, a third-generation Yorkshire farmer, with one simple ambition: to produce exceptional British Wagyu with an uncompromising focus on quality.
The farm
Built from the ground up.
Built completely independently from the ground up, the business began with a genuine passion for Wagyu and a belief that producing outstanding beef starts with the animal itself. From carefully selected genetics and breeding to the way our cattle are reared, fed and finished, every stage matters.
We believe in farming for quality, not simply quantity. Our focus is on producing Wagyu with exceptional marbling, flavour and consistency, while maintaining the high standards of animal welfare and husbandry that sit at the heart of our farm.
2020Established
Third generationYorkshire farmers
Grass-fedSlow grown to maturity
Nothing wasted
Something raised with this much care should never go to waste.
As the business has grown, so has our philosophy around making the most of every animal we rear. That has led us to find new uses for the parts traditionally overlooked, including turning Wagyu tallow into a key ingredient for our luxury skincare brand.
It extends our farm-to-product philosophy far beyond the butcher's counter.
Our approach
The approach has not changed.
01
Know our cattle
Every animal is born, raised and finished here, so we know exactly what we are selling.
02
Understand our product
From genetics to the cut, we understand what makes Wagyu exceptional and what gets in the way.
03
Never compromise on quality
Wagyu is not simply something we sell. It is what we farm, what we built the business around, and what we keep trying to make better.
History of Wagyu
A national treasure of Japan, raised in Yorkshire.
Japanese Black cattle were working animals in Japan for centuries and have been raised for the table for the last two hundred years. Today the breed is treated as a national treasure.
What sets Wagyu apart is the marbling. Fine threads of fat run through the muscle, and because that fat melts at a low temperature it cooks into the meat rather than sitting on it.
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01
More marbling than any other breed
Japanese Black cattle lay down more intramuscular fat than any other breed. That is the marbling, and it is why Wagyu cooks and eats the way it does.
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02
Born and raised here
Our own herd is born, raised and cut at Cote Green Farm. For the full Japanese experience we also bring in A5 from Kagoshima.
Visit the farm
Farm shop, burger bar and a hillside of Wagyu.
- Farm shop
- Wagyu Burger Co
- Free parking
- Outdoor seating
- On the Trans Pennine Trail
Opening hours
- Monday
- Closed
- Tuesday
- Closed
- Wednesday
- 10am - 8pm
- Thursday
- 10am - 8pm
- Friday
- 10am - 8pm
- Saturday
- 10am - 8pm
- Sunday
- 10am - 6pm
Hours as listed on Google. Bank holidays and event days may differ.