Premier Akaushi Wagyu — the perfect braising cut of beef

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Bone-In Short Rib
Premier Akaushi Wagyu

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The recent popularity in America of the bone-in short rib is no surprise to us — this cut has been a cornerstone of international cuisine, from France to Korea, where it is cherished for its intense, grassy taste and elegant, luscious texture. Best slow-cooked by braising (in winter and fall!) or barbecuing (in summer!) until the meat is falling off the bone. Is there anything more comforting?

This Akaushi Wagyu scores high in marbling and has a delicate, soft, buttery taste and texture.

Only a limited amount of Wagyu derives from the Akaushi breed, also known as the Emperor's breed in Japan, where it was first free ranged on Mount Aso, the largest active volcano in Japan.

The particular marbling of the Akaushi means every bite is consistently juicy, buttery, and melts in your mouth. Salt and pepper is all this steak needs to stand out as one of the best meals you will ever eat.


We source our Akaushi from HeartBrand Ranch, fifth-generation Texas cattle ranchers who have taken great care to diligently maintain Akaushi genetics by replicating Japanese production systems, management practices and breeding programs. 

The Beeman Family was able to access the Akaushi breed thanks to a loophole in the Trade Act of 1994 when three bulls and eight Akaushi cows were able to leave Japan in a custom equipped Boeing 747 for the Texas heartland where they are still treated like a treasure to this day.  

HeartBrand conducts DNA verification to preserve the purity of the Akaushi breed and ensure a consistent and high-quality beef eating experience.

Our beef is all cut by our abattoir partners outside Kansas City, Paradise Locker Meats.


When it comes to beef, our palate and our heart lies with one breed that has come to be our source for over a decade! Akaushi beef is near and dear to us because the taste is so consistently juicy and delicious. 

Akaushi beef has a higher concentration of monounsaturated fat which the American Heart Association notes can lead to lower cholesterol and is a natural source of oleic acid which gives it a buttery taste. 

The Japanese Association of Akaushi was founded in 1944 with the goal of researching breeding techniques to produce the best tasting beef in the world. This data has been used in the selection of every Akaushi dam and sire over the last half-century. Hard work, coupled with the discerning palates of Japanese consumers, has led the Association to accomplish its mission!


How to Prepare

1. Take the meat out of the refrigerator an hour prior to cooking. Preheat oven to 300℉.

2. Season liberally with salt and pepper on all sides.

3. Preheat a dutch oven with lid over medium-high heat and sear meat in oil on all sides until brown. Drain some fat, remove the meat, and set aside.

4. In the same dutch oven, on medium heat, cook a cup of diced onions, ½ cup of celery, and ½ cup of diced carrots, until the onions are translucent. Add two tablespoons of tomato paste and cook for 2 minutes more. Add one cup of wine or broth to deglaze the pan and cook until the wine has reduced by half.

5. Return the meat to the pan. Add enough stock or water to cover the meat just slightly more than halfway. Add a bundle of herbs such as rosemary or thyme and bay leaves tied with butcher’s twine to the dutch oven. Cover and place in preheated 300℉ oven for approximately 30-40 minutes per pound of meat until tender.