A3 BMS 4 | Akaushi Beef, Kumamoto | Japanese Brown Wagyu | Striploin

Akaushi Wagyu, also known as Japanese Brown Wagyu, is one of Japan’s rarest and most historically significant Wagyu breeds. Developed in Kumamoto Prefecture, Akaushi was shaped for balance refined marbling woven into lean muscle, delivering depth of flavor with elegance rather than excess.

Unlike Japanese Black Wagyu, known for its ultra-rich, melt-in-your-mouth fat, Akaushi offers a firmer bite, pronounced umami, and a cleaner, more composed finish luxurious, yet restrained.

Akaushi also shares a deep ancestral lineage with Korean Hanwoo, both descending from ancient East Asian brown cattle. This shared heritage explains their similar muscle structure, fat distribution, and bold, savory character bridging Japanese precision with Hanwoo’s soulful intensity.

• One of only four officially recognized Wagyu breeds in Japan
• Exceptionally rare compared to Japanese Black Wagyu
• Balanced marbling integrated within lean, structured muscle

• Firmer texture with pronounced umami depth
• Less overt fat than Japanese Black Wagyu
• Clean, composed finish favored by chefs

• Shared ancestral lineage with Korean Hanwoo
• Descended from ancient East Asian brown cattle
• Bold, savory flavor rooted in muscle quality, not excess fat

Rare. Refined. Rooted in history.