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.
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.’