About Akaushi 

Star B Wagyu is comprised of a cross between the Akaushi, or Red Wagyu, breed, and Angus. The Akaushi is one of 4 breeds that are referred to as Wagyu, or “Japanese Cow”, and referred to in Japan as the “Emperor’s breed” because of it’s intense marbling, tenderness, and rich flavor. The breed was introduced to the US in 1994.

Akaushi beef 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.  It is a significant source of oleic acid – the compound in olive oil that the USDA touts as “good for the heart”.

Akaushi beef naturally contains intense marbling.  It is generally recognized that fat is responsible for the palatability of beef, but it is actually the monounsaturated fat that is responsible for the flavor.  The marbling in Akaushi beef contains a much higher percentage of monounsaturated fat than any other beef in the United States.  As a result, Akaushi beef has a rich buttery flavor as well as juiciness and tenderness throughout.