My local grill shop sells Akaushi beef. Just got a ribeye (sous vide to 127, sear on CI) and wowser, as tender as a filet with the flavor of a prime aged ribeye gone to heaven. Also bought an akaushi brisket on sale at 5.99/lb. looks Way better than the wagyu briskets at HEB for more. This is my new favorite
No wonder.... The Japanese Brown (Japanese: è¤æ¯›å’Œç¨®, Akage Washu or 赤牛, Aka Ushi) is a breed of small Japanese beef cattle. It is one of six native Japanese cattle breeds,[2] and one of the four Japanese breeds known as wagyÅ«, the others being the Japanese Black, the Japanese Polled and the Japanese Shorthorn.[3]:420 All wagyÅ« cattle derive from cross-breeding in the early twentieth century of native Japanese cattle with imported stock, mostly from Europe.[4]:5 In the case of the Japanese Brown, the principal foreign influence was from the Korean Hanwoo and Swiss Simmental breeds.[1]
You won't find a more tender ribeye steak. Our Certified Akaushi Beef® ribeye is hand cut and fork tender with ribbons of creamy white marbling, for a rich, buttery taste you won't soon forget! From the first melt-in-your-mouth bite to the last, you'll savor every juicy bite of this fine cut of Certified Akaushi Beef.
My local grill shop sells Akaushi beef. Just got a ribeye (sous vide to 127, sear on CI) and wowser, as tender as a filet with the flavor of a prime aged ribeye gone to heaven. Also bought an akaushi brisket on sale at 5.99/lb. looks Way better than the wagyu briskets at HEB for more. This is my new favorite
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