Akaushi Vs Angus Beef: What’s The Difference?

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.

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