Journal
September 24, 2025
Not all Wagyu is created equal. While Kobe, Miyazaki, and other names are often tossed around, Akaushi represents something truly distinct.
What Is Akaushi?
Akaushi (赤牛) translates to “red cow” in Japanese. This breed was carefully developed for balance: tenderness, efficiency, and adaptability. When a handful of these cattle were introduced to the U.S. in the 1990s, they brought genetic advantages that reshaped expectations.
How Is It Different?
- Genetics that Work for Ranchers – Strong fertility traits, longer productive lifespans, and consistent carcass scores make Akaushi cattle a win for operations.
- Beef That Exceeds Expectations – Akaushi beef consistently achieves high marbling scores (BMS) that rival Japanese imports, without extended finishing periods.
- Health & Nutrition – With higher oleic acid levels, Akaushi beef doesn’t just taste great — it’s uniquely heart-friendly.
- Flavor Experience – Rich, juicy, and tender with a balanced fat profile, Akaushi offers luxury without excess.
Legendary’s Commitment
At Legendary, we celebrate this difference in every steak we sell and every genetics drop we release. Our cattle represent not just beef, but a story of resilience, rarity, and responsibility.
The Akaushi difference is real. Taste it for yourself.