Akaushi (Japanese Brown)
The Japanese Brown cattle breed — the second most common Wagyu breed, producing leaner beef with intense beefy flavor and moderate marbling.
Akaushi (赤牛, "red cow") is the common name for Akage Washu (赤毛和種), the Japanese Brown cattle breed. It's the second most common Wagyu breed in Japan, primarily raised in Kumamoto and Kochi prefectures.
How Akaushi differs from Kuroge (Japanese Black): - Marbling: Moderate compared to Kuroge — typically BMS 4-7 range, rarely reaching the extreme levels (10+) common in Japanese Black - Lean meat flavor: More pronounced, "beefier" flavor than Kuroge. Where Japanese Black is buttery and sweet, Akaushi is savory and robust - Texture: Slightly firmer bite, more similar to premium conventional beef - Fat profile: Still has the favorable fatty acid composition of Wagyu genetics (higher oleic acid) but in lower total amounts
In Japan, Akaushi is sometimes preferred by diners who find A5 Kuroge too rich. The Japanese describe the preference as "akami" (赤身) lovers vs. "sashi" (marbling) lovers — it's a genuine culinary divide.
Akaushi in the United States: A small number of Akaushi cattle were imported to the U.S. in the 1990s, and there's now a growing American Akaushi production sector. HeartBrand Beef in Texas is the largest and most well-known American Akaushi producer.
American Akaushi typically grades USDA Prime and offers an excellent eating experience — more marbled than conventional beef but with a stronger beef flavor than Kuroge-based American Wagyu. It's an excellent choice for people who want enhanced quality without the extreme richness of Japanese Black genetics.