Akaushi Vs Angus Beef: Why You Should Be Eating Akaushi Beef Instead Of Angus
Akaushi and Angus are two breeds of cattle that are raised for meat production that people may see at the grocery store or served in high-end restaurants.
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These breeds produce different types of beef, but both have qualities that make them desirable to eat.
This article will compare the two and help you determine which is best for your meal.
What is Akaushi beef?
Akaushi beef is a type of meat from the Akaushi breed that originated in Japan.
It is most commonly used as the main ingredient for teriyaki, yakiniku, or sukiyaki dishes.
The name “akaushi” comes from the Japanese words “aka”, meaning red and white, and “ushi”, which means cow.
In Japan, Akaushi beef t is referred to as the “king” among all types of Wagyu.
It was originally produced in Kumamoto Prefecture and Akashi City, Hyogo Prefecture by crossing cows with native Japanese Black cattle or Wagyuu (Wagyū) cattle from Kobe.
These are known as the five breeds of Japanese black cattle: Korean Brown Cow, Kinki Black Cow, Kyushu Brown Cow, Tottori Red Cow, and Tokushima White-Sided Beef Cattle.
It’s considered to be one of the most expensive types of meat in the world, and it’s touted for its superior quality.
The reason behind this is that, unlike other breeds, this kind has an exceptionally high amount of healthy fats – Omega-3s.
This translates to more tender meat with intense marbling.
What is Angus beef?
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Angus beef is a type of meat that comes from Angus cattle.
These cows are typically black, but there is also the rarer type with red color.
The average weight for an adult Angus cow is 1,200 pounds.
Angus beef is popular and preferred by a vast majority because it has less fat than other types of beef and also contains more protein and iron.
The meat can be used in plenty of ways including ground beef or steak cuts like T-bones or Porterhouses.
When shopping for Angus beef at the grocery store, it is recommended to check its grade by USDA (the United States Department of Agriculture) to purchase the best cuts that you can afford.
What are the differences between Akaushi beef vs Angus beef?
Akaushi beef and Angus beef are different from regular beef because their meat stands out of the standard.
But how do they differ from each other? The comparison table below will unravel any of your wonders about these two kinds of high-quality beef.
|Akaushi beef||Angus beef|
|Popularity||The real Akaushi beef is not popular outside Japan, usually served at some high-end restaurants rather than sold in the grocery store||More common, can be purchased in most grocery stores throughout the United States|
|Breed||Akaushi (one of the breeds of Wagyu beef)||Angus|
|Texture and fat content||Have more marbling fat found between muscle fibers, making it more tender and juicy||Also contain natural marbling and is tender when properly cooked|
|Taste||Juicy, buttery, and much more flavorful||Also flavorful and moist, but at a lower level than Akaushi beef|
|Price||More expensive||Less expensive|
What are the similarities between Akaushi beef vs Angus beef?
Akaushi beef and Angus beef do share some likenesses even though they come from two different breeds that are from two sides of the globe.
1. They are high-quality red meat
Despite being cut from two different cow breeds, they are just beef.
The taste of beef is special, making it apart from pork or poultry.
For some people, Akaushi beef might taste better than Angus beef, while others might prefer Angus beef.
In general, they have the same base beefy flavor although the Akaushi counterpart seems to be sweeter and more flavorful.
2. They can be used interchangeably
Akaushi beef and Angus beef are perfect for grilling or roasting because the marbling fat will help keep the meat moist and prevent it from drying out if you just forget to cook your beef a bit longer than recommended.
You can substitute one for the other without creating any noticeable differences.
Which one is better?
So we have put Angus and Akaushi beef together in this article to compare the two so you can determine which is best for your meal.
The final answer to the question of which one is better may depend on what you’re looking for – if it’s flavor profiles, go with Angus; if it’s tenderness and juiciness, then Akaushi might be right up your alley.
It also depends on where you are living and the ease of access to either type of beef.
So what will you opt for on the next shopping trip? Let us know in the comment below.
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