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Total: 4.70 lbs
The three cuts a steakhouse builds its menu around, all taken from the center of the animal where the muscles work least and the marbling runs finest.
Akaushi is the Japanese Red breed, one of four Wagyu breeds and the rarest to reach America. Eight cows and three bulls arrived in Texas in 1994, and every American Akaushi traces back to them. The genetics produce fat threaded finely through the muscle rather than pooled in seams, and that fat renders at a lower temperature than conventional beef.
Akaushi Wagyu Ribeye, New York Strip, and Tenderloin
