Not all meat can be cooked with the same techniques. On our individual product pages, we steer you to our preferred method depending on the cut. The great thing about Akaushi is that the rich marbling add more possibilities. Cuts that are traditionally cooked as roasts, can in many situations be sliced and cooked as steaks on the grill.
Akaushi beef is known for its taste and tenderness. Yet, not all cuts from the same animal have the same profile, nor do all cooks have the same skills. The key is to know the cuts of meat and their appropriate cooking methods.
There are significant health benefits of eating red meat, particularly if you eat the right red meat.
Protein and protein-bound amino acid intake is an important factor to good health. Amino acids are the building blocks of proteins, and proteins support major functional and structural components of all cells in the human body, as well as many hormones. Furthermore, protein deficiency can have adverse effects on the immune system and brain function.
Simply put, wagyu (pronounced waa-gyoo), means Japanese (wa) cow (gyu). In the United States, the word is commonly used to describe highly marbled, melt-in-your-mouth steaks. What’s not to love? But with prices of some wagyu steaks reaching triple digits, a conscientious consumer will naturally want to know a bit more about this ‘caviar of beef.’