A3 AKAUSHI RIBEYE

Marbling Score: 4-5 Grade: A3 Kumamoto Prefecture, Japan Lineage: Japanese Brown One Wagyu Ribeye Steak  Meet one of the rarest Wagyu breeds in Japan. Akaushi, or Japanese Brown, accounts for less than 1% of all Wagyu produced in Japan and is known for its balanced marbling and deep, beef-forward flavor. Our ribeyes come exclusively from Kumamoto Prefecture on Kyushu Island, where cattle are raised in a volcanic, mineral-rich environment that helps develop their clean and distinctive taste. Akaushi is different from the ultra-rich A5 Kuroge. Most cattle naturally grade at A2 to A3, which creates a more traditional steakhouse texture with the unmistakable umami of true Japanese Wagyu. This breed also carries higher natural glycogen and amino acids, giving the meat a gentle sweetness and a smooth, satisfying finish. If you value real beef flavor with just the right amount of Wagyu richness, this is the cut to try. Flavor Notes: Beefy, Balanced, Naturally Sweet, Umami-Rich Click here to