][1]My ribs were mightily tickled by this tale of a £40 Scotch pie on STV’s website.
Made using Wagyu beef, it is the brainchild of the forward-thinking Aberdonian butcher Andrew Gordon.
Wagyu beef is prized for its high amount of marbling. The delicate veins of fat which are spread through the meat help make it incredibly tender and also help to carry the flavour of the meat around the mouth.
Legend has it that Wagyu cattle are massaged with beer and fed sake as part of the rearing process; all of which goes some way towards expalining the astronomical price tag of the meat.
The Wagyu pie is still in development and, at a suggested price of around £40, it seems unlikely that Mr Gordon will ever be turning over the same volume as Greggs does with its steak bakes.
However, I did like his suggestion that perhaps one day his pies might grace the VIP boxes at Pittodrie.
Mr Gordon runs butchery demo nights which sound just the sort of thing that would also be popular in the Central Belt’s butchers’ shops.