The Essential Guide On Akaushi Beef
Meat is an essential component of our diets. Humans have been hunting their meals in prehistoric times, and our diets haven’t changed throughout human evolution. Although we have always consumed different land-dwelling animals, we are more conscious about what meat we put on our plates nowadays.
With the discovery of health risks connected to excessive meat consumption -the latest report by the World Health Organization reveals red and processed meat’s role in increasing colorectal cancer risk- we are more aware than ever about its health implications.
Ranking on top of the list of the countries that eat the most meat -219 lbs of meat consumed by the average American per year in a 2018 survey- the American meat culture is not going away any time soon.
Hence, the importance of being more mindful of our bodies and looking for healthier alternatives than red meat consumption. But, what if we could eat our favorite steak without worrying about the consequences it could have on our well-being? If you’ve never heard about Akaushi Beef meat, this guide will offer you a complete overview of the healthiest kind of meat on the market. Everything you need to know about Akaushi beef is in this guide.
What is Akaushi beef?
Akaushi (pronounced ‘akka-ooshē’) is the Japanese literal translation of red cow. It is an endemic breed improved by crossing the native Japanese cattle, the Korean Hanwoo, the South Devon, and the Simmental cattle. Akaushi cattle were registered as Japanese cattle in 1945 and are considered national treasures in Japan.
This breed was first introduced to the United States from Japan in 1976 and was later purchased by the American Wagyu Breeders Inc. Other imports were made in 1994 and were purchased by the Texas founders of the HeartBrand company.
Since then, the Japanese government has banned their export, making authentic Akaushi beef impossible to find outside of Japan. Eager to maintain the distinctive characteristics of this Japanese breed of cattle, HeartBrand and its producer partners insisted on preserving the breed’s genetic properties rather than exploiting it for short-term profit.
This investment paid off by making the company the biggest branded program for Akaushi cattle in the United States with the 16000 heads of full-blood and half-blood herd of Akaushi cattle.
A balance of good quality fat and soft texture
Akaushi meat is not your typical red meat. This strain of Japanese cattle holds the USDA Prime quality grade making it one of the three percent of the U.S. beef strains with this title. Praised for its high proportions in healthy fats -oleic fatty acid, conjugated linoleic acid, and monounsaturated fat- this distinctive character is not found in any other type of red meat. It proves to be more wholesome to human health. Indeed, this Wagyu strain of meat’s fatty acid attribute is a healthier alternative for the human diet. Its reduced lipoprotein molecular complexes that transport cholesterol to organs and tissues endows this unique Japanese strain of red meat with another health benefit.
What are Akaushi beef’s Health benefits?
The importance of red meat in our diets has been the subject of many debates over the decades because of its connection with the increased risk of cardiovascular diseases, diabetes, and obesity. However, its many health virtues are unequivocal as red meat provides a rich source of high biological proteins and essential nutrients that are necessary complements of our diets. Protein is fundamental for our physical development, preservation, and recovery. Red meat contains 20 to 24 g of protein per 100 grams and is therefore considered high in protein. A serving of 100 grams (3.5 ounces) of beef meat with a total of 10% fat composition contains 217 calories and up to 27% of proteins.
The USDA’s Agricultural Research Service provides the following nutrition information.
- Water: 61%
- Protein: 26.1 grams
- Carbs: 0 grams
- Sugar: 0 grams
- Fiber: 0 grams
- Fat: 11.8 grams
Consuming red meat is vital for optimal health when we consider the clear evidence in multiple studies demonstrating that high-protein diets increase satiety and weight loss results. Thus, beef consumption, even highly marbled, scantly contributes to the recommended saturated fat intake. What distinguishes this Japanese strain from other red meat strains is its composition’s reduced saturated fat. It’s a given that different fatty acids have distinct reactions to blood cholesterol. However, the fatty acids in the Akaushi meat are said to increase High-density lipoprotein (HDL), which is a beneficial kind of cholesterol that is necessary to remove fatty deposits buildup in your arteries and extra cholesterol. Considering the proportions of lean meat and fat present in Akaushi meat, we can affirmatively say that its consumption links to positive health benefits.
What does Akaushi meat taste like?
Akaushi meat has a significant amount of marbling. It is renowned for its tenderness, juiciness, and distinct flavor. Its natural flavor and overflowing meat juice spread in your mouth. The original aroma and taste of this Japanese strain and the balance between the lusciousness and the premium quality and moderate fat are characteristic of this beef strain. This Japanese breed of cattle’s original taste comes from the lean meat’s marbling combined with the slight excess fat that creates a juicy, mouth-watering texture. Rich in umami (or savoriness), this Japanese strain of beef possesses an original taste and aroma that distinguishes it from other breeds. When cooked, it releases an umami-rich gravy that enhances the beef’s soft texture.
How to consume Akaushi beef: A Culinary Guide.
How to cook Akaushi beef?
Renowned for its ultimate beef-eating culinary experience, Akaushi meat’s taste varies depending on its cooking. The HeartBrand company, which is the primary American producers of this meat, advice to cook Akaushi steaks like any normal steak. However, this strain of beef’s levels of marbling might speed up the process of cooking. So, stay close by and check the temperature to avoid any accidents. HeartBrand ranchers offer two methods of cooking this Japanese beef.
The “Inside method” consists of these simple steps:
- Preheat the oven to 425 degrees
- Put a skillet on medium-high heat.
For 1 to 1.5-inch-thick Akaushi strips and Akaushi Rib-Eyes, it takes only 1.5 minutes per side. For 2 to 3 inches thick Akaushi fillets and Akaushi steaks, it takes between 2 and 2.5 minutes for each side to cook.
- Place the Akaushi steaks in the preheated oven.
For 1 to 1.5-inch-thick Akaushi strips and Rib-Eyes, it takes about 8 minutes.
For 2 to 3 inches thick Akaushi fillets and steaks, it takes about 10 to 11 minutes in the oven.
The “Grill method” consists of these simple steps:
- Preheat the grill to about 400-450 degrees.
- Cook over heat for 8 to 10 minutes.
- Flip the Akaushi steak as needed.
For 1 to 1.5-inch-thick Akaushi strips, the internal temperate should not exceed 135 to 140 degrees for medium-rare to medium doneness. If you like your meat’s doneness, medium-rare to medium, it is advisable to follow these Akaushi steak cooking-time guidelines.
Akaushi beef Recipes:
The Japanese meat’s flavorsome taste and health benefits make this one-of-a-kind buttery meat the best to use when cooking.
We have collected the following top recipes to highlight the pre-existing taste of this premium meat.
Japanese Stir-fried Akaushi beef
Ingredients (for 4 servings)
- 500g of Akashi beef sirloin, cut into 2-inch strips
- 160g cabbage, cut in Julienne
- 150g onion, chopped
- 100g green pepper cut in Julienne
- 80g carrot cut in Julienne
- 2 cloves of garlic, minced
- 1 tbp of minced ginger
- 2 tablespoons vegetable oil
- Salted koji (for soaking)
- Salted koji or Salted rice malt (for seasoning)
- 1 tbp of soy sauce
How To Make The Japanese Stir-Fried Akaushi Beef
Soak the meat in salted koji.
Heat the oil in a frying pan. Add garlic and ginger, followed by the Akaushi strips.
Remove the strips when the desired doneness is achieved.
Add a little oil and vegetables in this order: carrots, onions, peppers and cabbage.
When the vegetables become soft, add the cooked Akashi strips and season with salted koji or soy sauce.
Akaushi beef Hamburger steaks
Ingredients (for 4 servings)
- 800g of Akaushi ground beef
- 1 onion, finely chopped
- 1 egg
- 3/4 cup of bread crumbs
- 2 tbp of milk
- 1 can of demi-glace sauce
- Red wine to taste
How To Make The Akaushi Beef Hamburger Steaks
In a bit of oil, fry the onion until it becomes tender and let it cool.
In a bowl, put the minced meat, salt and pepper, and nutmeg and mix well.
Add the chilled onions, bread crumbs soaked in milk, and the egg, and mix them well.
Divide into 6 to 8 Akaushi hamburger patties depending on size.
Arrange the Akaushi hamburger steaks on a preheated grill pan for approximately 5 minutes per side until they browned.
Remove the patties from the grill pan and add the demi-glace sauce and red wine, and boil.
Add the hamburger and simmer while turning them over from time to time on low to medium heat.
Akaushi beef Rib-Eye Roast
Ingredients (for 2 servings)
- 4 Rib-Eye Akaushi steaks (Approximately 260 grams per piece)
- 1 onion, chopped
- 2 cloves of garlic, minced
- Freshly ground black pepper
- 2 bay leaves
- 2 tbp of olive oil
How To Make The Akaushi Beef Rib-Eye Roast
- Bring the Akaushi Rib-Eye steaks to room temperature.
- Preheat the oven to 325 degrees.
- Sprinkle salt and pepper on both sides of the Rib-Eye steaks.
- Add the oil to a roasting pan and put on medium-high heat.
- Sear the Akaushi Rib-Eye steaks in the center of the pan for 4 minutes.
- Sear all sides of the steaks for 3 to 4 minutes on each side.
- Remove meat from the pan.
- Add the onion, garlic, and bay leaves to the bottom of the pan.
- Sprinkle with salt and pepper.
- Return the Akaushi Rib-Eye steaks to the roasting pan.
- Cover with Aluminium Foil.
- Cook in the oven for 30 minutes at 325 degrees F.
- Reduce the heat to 300 degrees F, and cook for 1 hour.
- Let the roast rest for 10 to 15 minutes before digging in.
What’s the difference between Akaushi beef and Wagyu Beef ?
This is one of the most asked questions about Akaushi beef. You’ll be surprised to know that Akaushi beef is a strain of Wagyu Beef as Wagyu describes the beef breed. There are four different Wagyu breeds: Japanese Black, Red, Shorthorn, and Polled beef. Red Wagyu is the Akashi beef strain. Even if the breeding place is in a foreign country, this strain of beef is called “Wagyu” which translates to Japanese cattle.
What’s the best type of beef: Akaushi, Kobe or Angus Beef ?
Kobe is a strain of Wagyu beef, precisely the Japanese Black beef which is the most popular among all four Wagyu breeds. Angus, on the other hand, is a Scottish breed of cattle. Each of these types of beef has unique characteristics.
It largely depends on the consumer’s choice of meat texture and marbling. All three are considered premium products. They are characterized by a high proportion of marbling.
Akaushi beef: How much does it cost?
Akaushi beef steaks are priced higher than other Wagyu strains of beef since they represent a healthier consumer choice.
The HeartBrand company provides the following prices, and they give you a rough estimation of how much it costs for different types of Akaushi beef cuts:
- 14 oz (400 grams) of Akaushi Rib-Eye Steaks: 50 $
- 176 oz (4 kg) of Akaushi Brisket: 120 $
- 8 oz (220 grams) of Akaushi Stir-Fry: 13 $
- 48 oz (1 kg300) of Akaushi Flank Steak: 42 $
- 16 oz (450 grams)of Akaushi Ground Beef: 7.50 $
In closing, meat enthusiasts will run to their closest butcher to ask about Akaushi beef after reading this guide. This Wagyu strain is different from other cattle meat for its healthy fatty acids and highly-dense marbling. The tasty and juicy texture, coupled with the healthy marbling, creates an ultimate combination that meat lovers will definitely appreciate.