Akaushi (Japanese Red Cattle) originated and evolved in Kumamoto, Japan. Akaushi cattle are red in color and are more muscular in appearance. It was developed to withstand the challenging climate and physiographic features of Kumamot.
Akaushi is characterized by less marbling and mainly red meat (lean meat). Moderate marbling meat is not easy to cause indigestion, so it is matching with the healthy trend nowadays.
Akaushi Beef is both tender and delicious as well as one of the healthiest sources of protein you can eat. They are involved in every step from ranch to table, ensuring that the beef is the best-tasting beef and the healthiest beef you’ll ever eat.
The cattle are never implanted with hormones, are fed an all-natural vegetarian diet and are not given antibiotics or beta-agonists in the feeding phase of life.
The high-fat content in Akaushi cattle leaves less room for muscle fiber and collagen, making the beef notably more tender than other breeds.
It contains a higher concentration of monounsaturated fat relative to saturated fat, which the American Heart Association notes can lead to lower cholesterol, the prevention of coronary heart disease and weight loss.
The high amount of oleic acid found in Akaushi beef also gives it a deep, buttery taste, unlike any other beef on the American market. It provides a truly unique eating experience with a melt-in-your-mouth texture.
B.M.S value (Beef Marbling Standard) represents the Wagyu marbling distribution, which is subdivided into 12 grades, and grade 12 is the top standard. The finer the marbling distribution, the more it melts in the mouth, and the more you can feel the sweetness and aroma.
The T-bone steak includes sirloin and beef tenderloin. The beef tenderloin is the most expensive and the softest part of the whole cattle; while the sirloin has a chewy texture with rich meat flavor, these two cuts just complement each other.
Storage: Keep frozen at -18°C or below