“We’re feeding them to be as good as possible, not as cheap as possible.” This means the beef retails at around £50 per kilo, but he aims to give his cows the best of everything. Calves spend their first 12 months suckling, then a year grazing the lush green fields around the farm. After that, they are “finished” on a diet of maize grain and hay (also grown on the farm), which is based on what the best Japanese Wagyu houses, and indeed racehorse owners, feed their livestock. Although not certified as organic, “we’re going for a very natural system,” claims Wynne Finch. “If our cattle have to have any antibiotics at all, they won’t be sold under our label and will just go to the commodity market”Massages will be used, but not to the same extent as in Japan, where this is often a way of maintaining healthy blood flow in cattle with limited space to move. Chateaux Wagyu “finishers” will have space to walk about and, in lieu of a masseur, will be free to take advantage of the “mini carwash” Wynne Finch has invented, whenever they feel the need and fancy a bit of pampering.Not that their lives are stressful.

Wynne Finch’s affection for his cows is obvious, not least in the spacious winter accommodation he is currently building for them, based on ideas taken from horse exercising yards. And just in case their bovine bliss is in any doubt, Wynne Finch will also be feeding the finishers beer. “In Japan they do this during the long, hot summers to stimulate their appetite, but I’ll do it more frequently,” he says, musing that “they seem to prefer lager to bitter”.At Asia de Cuba at the St Martin’s Lane hotel in London, where Chateaux Wagyu beef is a menu staple, head chef Shaun Gilmore serves the beef “basically raw, just put in a pan for a few seconds to bring the fat to room temperature”. When the dish arrives, strip after strip of ruby red meat is fanned around a dollop of boniato (Cuban sweet potato) and spring onion mash Chewing is almost redundant.

Rich, smooth and clean tasting, with a delicious dusting of pepper and a trickle of citrusy ponzu sauce, it is, as the menu had promised, “unsurpassable .. the most tender, most succulent, tastiest meat”. Try it now and find out what you’ve been missing.For more information, visit . It’s not just breakfast – often at best a bolted-down bowl of cereal – that we should all make more of. The weekend version, that lazing-around breakfast, easy-going lunch – aka brunch – deserves better than the usual bleary-eyed attempts. You never know there’s going to be a morning after until it’s too late.