What is Akaushi Beef? A Guide to This Premium Japanese Wagyu

Akaushi beef is a premium type of Japanese wagyu renowned for its rich flavor, tender texture, and extensive marbling. As the “Emperor’s Breed” of wagyu, akaushi is highly prized and commands top dollar for its eating quality. But what exactly is akaushi beef and what makes it so special?

What is Akaushi?

Akaushi (pronounced ah-KOO-shee) is one of four breeds of Japanese wagyu cattle. The name combines the Japanese words for “red” (aka) and “bull” (ushi), referring to the reddish-brown coats of these cattle.

While all akaushi are wagyu, not all wagyu are akaushi. The akaushi breed originated in Kumamoto Prefecture in southern Japan. It descends from Japanese native cattle crossed with imported British and European breeds in the late 19th century.

Akaushi cattle first came to the United States in 1994 when 11 animals were exported from Japan Today, the American akaushi herd numbers over 10,000 head – all tracing back to those original fullblood imports

The Difference Between Wagyu and Akaushi

Wagyu is a broad term referring to all Japanese cattle breeds. There are four major wagyu breeds:

• Japanese Black – Known as Kuroge washu in Japanese. By far the most numerous and famous wagyu breed. Provides the vast majority of Kobe beef.

• Japanese Brown – Called Akage washu in Japanese. The largest of the wagyu breeds. Known for fast growth.

• Japanese Polled – Known as Mukaku washu in Japanese. Naturally hornless wagyu bred in Kumamoto.

• Akaushi – Japanese for “red bull.” Smaller framed breed prized for marbling quality.

While all wagyu are revered for marbling, akaushi stand out as the “ultimate wagyu” and emperor of Japanese beef breeds. Their genetics produce exceptionally fine, abundant marbling that gives akaushi beef its distinctive texture and flavor.

What Makes Akaushi Beef so Special?

So what elevates akaushi above other wagyu and beef breeds? A few key characteristics underpin the unmatched eating experience of akaushi beef:

• Extensive Marbling – Akaushi deposit intricate marbling throughout the musculature. This fine marbling laces the meat with monounsaturated fatty acids for superb flavor.

• Fine Texture – Abundant marbling gives akaushi beef a smooth, tender mouthfeel akin to foie gras or butter.

• Rich Flavor – High oleic acid content imparts a rich, nutty, buttery flavor unmatched by other beef. Melts in your mouth!

• Healthy Fat – While highly marbled, akaushi beef contains a high ratio of monounsaturated “good” fats. Its fatty acid profile has heart health benefits.

• Genetic Consistency – Careful breeding ensures reliable transmission of superb marbling and eating quality.

• Slow Growth – Akaushi cattle grow slower on a high-forage diet, enhancing flavor and marbling.

• Humane Raising – Most akaushi cattle in America are pasture-raised and humanely treated for low stress.

In short, no other beef combines tender texture, rich depth of flavor, and healthy fats like akaushi. It’s an incredible – and incredibly rare – eating experience.

How Akaushi Marbling Compares to Other Wagyu

All wagyu breeds are celebrated for marbling. But akaushi genetics take marbling to the next level, even compared to famous Japanese Black cattle used for Kobe beef:

• More total marbling than other wagyu breeds

• Finer, more uniform marbling distribution in the meat

• Highest ratio of monounsaturated “good” fats

• Most abundant oleic acid content for unmatched flavor

This elite level of marbling makes akaushi beef stand out as the crème de la crème of wagyu.

Buying Authentic Akaushi Beef

Not all wagyu marketing is accurate. True, 100% pure akaushi beef comes from cattle registered with the American Akaushi Association (AAA). The AAA traces the pedigree of all registered akaushi cattle back to the original imports.

AAA members must follow high standards for their herds and beef handling. Look for the AAA logo to ensure authentic akaushi genetics and quality.

As a premium niche product, buying akaushi beef tends to cost more than other types of beef. But fans say the extraordinary eating experience is well worth the price for special occasions.

Akaushi beef is sold as steaks, ground beef, roasts, and other cuts online or through high-end restaurants, butchers, and specialty grocers. Expect to pay $50 or more per pound for akaushi steak.

How Does Akaushi Taste? Flavor Profile and Texture

Choosing an akaushi steak or roast offers a uniquely succulent and decadent beef experience. Here’s a taste of what you can expect:

Flavor – Deep, rich, and buttery with a subtle nutty sweetness. Oleic acid gives it a taste almost like Wagyu Kobe beef. Melts in your mouth!

Texture – Extremely tender and soft, yet still juicy. Fine marbling makes it feel like velvet on the tongue.

Appearance – Deep red color with beautiful white webbing of fat marbling throughout.

Cooking – Ideal for quick searing or grilling to medium rare. The fat prevents drying out.

Pairings – Goes wonderfully with bold red wines, mushrooms, truffle, foie gras.

While certainly a splurge, akaushi beef offers a transcendent eating adventure every beef lover should try at least once. The extra cost delivers an unmatched steak experience.

Health Benefits of Akaushi Beef

Surprisingly for such a highly marbled beef, akaushi contains high levels of healthy fats:

• High in monounsaturated “good” fats (like olive oil)

• Rich in omega-3s and conjugated linoleic acid (CLA)

• More monounsaturated than saturated fat

• Shown to lower LDL “bad” cholesterol

These characteristics give akaushi beef better heart health credentials than other red meats. The American Heart Association recognizes that monounsaturated fats reduce heart disease risk.

Of course, akaushi should still be eaten in moderation as part of a balanced diet. But its uniquely healthy fat profile makes it a less guilty pleasure than other marbled beef when you indulge.

How Are Akaushi Cattle Raised?

Most akaushi cattle in America are pasture-raised on grass at least part of the year before finishing on grain. Their low-stress living conditions are a world apart from intensive feedlots.

Akaushi are docile, calm animals. They are born small – just 60 lb calves – and grow slowly while grazing green grass. Their marbling develops early, so they don’t require prolonged grain feeding.

This gentle rearing allows their flavor and marbling to develop naturally. Most cattle are handled compassionately and never given hormones or antibiotics. They live a life any cow would enjoy!

The Bottom Line on Akaushi Beef

Akaushi beef offers a superbly tender, richly flavored eating experience unmatched by any other type of beef. The “Emperor’s Wagyu” deserves its regal reputation. With its extensive marbling and velvety texture, akaushi achieves beef nirvana.

While certainly a luxury at $50+ per pound, an occasional akaushi steak or roast makes for an unforgettable beef treat. If you appreciate superb quality, akaushi is as good as beef gets. Just be sure to buy authentic akaushi beef certified by the American Akaushi Association.

So for your next special meal, why not crown it with the beef fit for an emperor? Bite into the buttery goodness of authentic Japanese Akaushi beef and enjoy extreme beef euphoria. Your taste buds will thank you!