Akaushi Beef Steak: Get to Know This and How to Cook It

Updated: Aug 19





If you're a meat-lover and have few ideas about the Iowa Wagyu beef. Akaushi Steak is considered the perfect version of beef, and if you're fortunate enough to come across it, it's a treat to enjoy.

Akaushi is a highly prized breed of beef that has an intense flavor. In addition, the cattle possess consistent, tender, and beautiful marbled meat. But what is it that makes Akaushi beef special?

Wagyu Akaushi steak is known for its full, rich flavor. The steak of this breed has a rich and deep meaty flavor. Akaushi Steak perfectly blends the vigor that comes from Prime Angus and Wagyu's smoothness. Its beefy, lush taste and its "fork-tender" melt-in-your-mouth disposition.

What does Akaushi flat iron Steak taste like?

A large volume of marbling characterizes Akaushi flat iron Steak. It is famous for its tenderness, juiciness, and distinctive flavor. Natural flavor, a plethora of meat juices ooze out of your mouth. The distinctive aroma and flavor of this Japanese strain of meat and the balance between the deliciousness and the top quality and moderate fat are the hallmarks of this particular beef strain.

The Japanese breed's unique taste is due to the marbling of lean meats with the bit of extra fat that gives the steak a sweet chewy texture. Rich in umami and savoriness, this Japanese strain of beef has a unique flavor and aroma that sets it apart compared to other breeds. Therefore, when steak is cooked, it creates umami-rich gravy, which helps to soften the meat's texture.

How to Cook Akaushi Beef Steak?

Famous for its ultimate tasting of beef, Akaushi Steak's taste varies according to how it is cooked. The Star B Wagyu, which is the principal producer of this type of meat, advises cooking steaks from Akaushi like any other steak.

However, this type of beef's marbling levels can make it more difficult to speed up cooking. So be sure to be close and be sure to check the temperature to avoid accidents. Star B Wagyu provides two ways of cooking Japanese beef.

1. "Inside method" consists of these easy steps:

  • Pre-heat the oven to 425°.

  • Place a skillet at medium-high temperature.

For 1 - to 1.5-inch-thick Akaushi strips and Akaushi Rib-Eyes, each side takes just 1.5 minutes. For two to three inches of thickness Akaushi Wagyu Brisket and steaks, it takes about 2 and 2.5 minutes per portion to cook.

  • Put Akaushi steak in the oven that is preheated.

For 2 to 3 inches thick Akaushi steak, it takes about 10 to 11 minutes in the oven.

2. Secondly, the "Grill method" consists of these steps that are easy to follow:

  • The grill should be heated around 400-450 degrees.

  • Cook on high heat for 8 to 10 mins.

  • Then flip the Akaushi steak as you need to.

If you are cooking 1- to 1.5-inch-thick slices of Akaushi Beef, the internal temperature shouldn't exceed 135 to 140 ° for medium-rare or medium doneness. If you are satisfied with the meat's texture, medium-rare to medium, it's recommended to adhere to these Akaushi steak cooking guidelines.

Try Star B's Wagyu Briskets if you’re looking for something great. These Akaushi beef are great for those who want beef steak with unique texture and flavor.

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