THE EMPEROR’S BREED

Akaüshi is a rare breed of Japanese Wagyu cattle known as “Japanese Red”.‍ ‍

Highly prized for intense marbling, intense umami flavor, and uniquely healthy fat profile, this “Emperor’s Breed” of beef is rapidly growing in popularity among gourmet meat lovers. Akaüshi literally translates to “red cow” in Japanese. In 1994, a small, select group of Akaüshi heifers, cows, and bulls were legally brought from Japan to the United States. Shortly after, the Japanese government banned further exports of the breed. Because of this, genuine Japanese Akaüshi beef is highly rare. However, American Akaüshi herds (many of which trace their lineage directly to the original exported Japanese herds) are thriving on pastures today.

How is it different from commercial beef?‍ Commercial beef offers hearty, traditional flavor and is typically much leaner. Akaüshi beef is genetically predisposed to exceptional intramuscular fat (marbling). This results in significantly more tender, juicy, and buttery beef.

Akaüshi beef is widely considered a healthier alternative to traditional beef. It contains a higher concentration of monounsaturated fats (like heart-healthy oleic acid found in olive oil). Studies have shown that consuming Akaüshi beef can help reduce bad cholesterol (LDL) while maintaining good cholesterol (HDL).