Description
- Marbling Score: 4-5
- Grade: A3
- Kumamoto Prefecture, Japan
- Lineage: Japanese Brown
- One Wagyu Ribeye SteakÂ
Meet one of the rarest Wagyu breeds in Japan. Akaushi, or Japanese Brown, accounts for less than 1% of all Wagyu produced in Japan and is known for its balanced marbling and deep, beef-forward flavor. Our ribeyes come exclusively from Kumamoto Prefecture on Kyushu Island, where cattle are raised in a volcanic, mineral-rich environment that helps develop their clean and distinctive taste.
Akaushi is different from the ultra-rich A5 Kuroge. Most cattle naturally grade at A2 to A3, which creates a more traditional steakhouse texture with the unmistakable umami of true Japanese Wagyu. This breed also carries higher natural glycogen and amino acids, giving the meat a gentle sweetness and a smooth, satisfying finish.
If you value real beef flavor with just the right amount of Wagyu richness, this is the cut to try.
Flavor Notes: Beefy, Balanced, Naturally Sweet, Umami-Rich
Click here to learn more about marble scores.
Each portioned piece is individually packaged and vacuum sealed. In order to maximize freshness during delivery, we blast freeze our cuts and ship them with dry ice in a reusable insulated box. Thawing is natural and may occur.
To learn more about how we ship our products and how to properly receive them, please visit Shipping Info for further detail.
All sales are final.
shipping
Shipping Monday through Wednesday
• We cut and vacuum-seal each steak in our USDA-approved facility (No 3rd Party)
• Ships frozen with insulated foam container with dry ice. Thawing is natural during transit.
• Refrigerate in the coolest part of your fridge if you intend to enjoy your beef within 48 hours.
• Freeze if you plan on eating on a future date - we recommend consuming within 1 month for freshness. Thaw in the coldest part of your refrigerator 24 hours before cooking.
To learn more about how we ship our products and how to properly receive them, please visit Shipping Info for further detail.