( CNN ) -- Japanese Wagyu beef is considered to be one of the best meats in the world ; tender and succulent . Its cuts can sell for more than Â£250 -- and I have n't had the chance , or the cash , to try it . But for one couple , the premium delicacy was behind the decision to shift countries -- and change lifestyles . Martine Chapman and Mohsin Altajir , a husband and wife team , moved from Dubai to Perthshire , Scotland , to start producing the meat . Watch more : Distillery wants better export conditions . They 'd made money in Dubai in international property during the boom years and got out before the market crashed . Then , Altajir told me , he `` played golf . '' But Chapman was bored , and wanted a new challenge . Having tasted Wagyu beef in Australia , she decided farming the beef would be their new business venture . Watch more : Can cruise industry regain public trust . Luckily , sourcing the land was n't a problem . Nor was money . Altajir 's family owns bottled water company Highland Spring , and the 25,000 acres of land surrounding its base in Perthshire . After putting together a business plan , all they needed was the Wagyu . They looked to Australia , one of the world 's largest producers of Wagyu beef , to source the cattle . The couple then began cross breed them with traditional Scottish pedigrees , such as Shorthorn and Angus . Read more : How the skies tell Head if business will be sunny or gloomy . That was October 2011 . Nearly two years on , the business is expanding . The couple tell me they will have 1,500 Wagyu by the end of next year , heading towards 6,000 by 2020 . They aim to be the world 's biggest Waygu producer . But they 're not just striving for quantity -- they are also focused on quality . Chapman tells me that 's how they can ensure the business stands apart from other producers . Read more : Building learning blocks at LEGO school . To keep the cattle happy -- and ensure the beef tastes good -- they feed the herd with seaweed and Omega three . They cut the hay to a certain length so the cows do n't have to chew too much . Lighting in the cow 's sheds , I am told , `` is done properly . '' In other words -- it 's mood lighting . They 're considering playing music too , so the cows feel relaxed . Chapman , who seems to know most cows by name , evens brushes them . They feed the Wagyu a special low energy concentrate , which costs $ 1,500 per animal per year . With straw , grain , labor and other costs , it 's not a cheap business . But there 's logic behind this unorthodox farming . This strict regime , similar to that of a yoga retreat , improves the quality of the marbling and the animals ' fertility rates . Each animal can sell for more than $ 12,000 , and with Michelin star chefs adding more Wagyu to their menus , this may just help entice other Scottish producers to start breeding the beef too .
Mohsin and Highland Spring moved from Scotland to Scotland , Scotland , to start producing the meat . To keep the cattle happy -- and ensure the beef tastes good -- they feed the herd with seaweed and Omega one . Mohsin 's family owns Highland Spring water and the 25,000 acres of land surrounding it .