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Total: 11.27 lbs
Built to show what Akaushi does across every part of the animal, not just the expensive part. A premium steak for the weekend, a sirloin and a thin-cut sizzler for weeknights, stew meat for a Sunday braise, and patties and ground for everything in between.
The ground is the honest test. Marbling is fat carried inside the muscle, and in a grind that fat is the entire difference. Most people taste it there first.
Akaushi is the Japanese Red breed, one of four Wagyu breeds, brought to Texas in 1994 from a founding group of eleven cattle.
Akaushi Wagyu Ribeye/New York Strip, Sirloin, Sizzler, Stew Meat, Patties, and Ground Beef
