The simplest answer is, it’s a breed of Japanese beef cattle. Akaushi as a breed falls under the umbrella of “Wagyu”. Most consumers are at least casually familiar with Wagyu; sometimes generically referred to as Kobe Beef or by culinary experts as “Emperors Beef”. The reputation of Wagyu as fine marbling beef is well known, and frankly, well deserved. Genetically and phenotypically Japanese beef cattle have superior marbling and tenderness qualities compared to their European cousins. What is less well known, but depending on your priorities, possibly the most important difference, is the fact that Akaushi genetics contain a significantly high level of oleaginous unsaturated fat (oleic acid) or “good cholesterol” and are lower in saturated fats than their European cousins. Simply put, Akaushi is a heart healthy beef! For more information, visit The American Akaushi Association.
