Akaushi wagyu ◆

Wagyu Akaushi (japonais brun)

What it is

Akaushi is the Japanese Brown, a separate breed from the Japanese Black that supplies almost all wagyu; it was selected on the Aso grasslands for grazing and for turning rough forage into meat rather than for marbling, and it is only around five percent of the national herd. The consequence shows on the plate: enough intramuscular fat to stay tender, little enough that a whole steak of it is not too much of a good thing.

In the kitchen

Treat it as beef and not as wagyu: a hard sear, then rested to medium-rare, where A5 Kuroge is better in thin slices off an iron plate. Salt it an hour ahead — the leaner muscle takes seasoning that a fat-laced one simply repels.

Goes with

Wasabi Soy sauce Garlic Black pepper Watercress Shiso Salt Ponzu

Same species

Abura-kasu Amourettes (spinal marrow) Spider steak Bastourma Flank steak Beef

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