Marbling Score: 4-5 Grade: A3 Kumamoto Prefecture, Japan Lineage: Japanese Brown One Wagyu NY Strip Steak Meet one of the rarest Wagyu breeds in Japan. Akaushi, or Japanese Brown, accounts for less than 1% of all Wagyu produced in Japan and is known for its balanced marbling and deep, beef-forward flavor. Our NY Strips come exclusively from Kumamoto Prefecture on Kyushu Island, where cattle are raised in a volcanic, mineral-rich environment that helps develop their clean and distinctive taste. Akaushi is different from the ultra-rich A5 Kuroge. Most cattle naturally grade at A2 to A3, which creates a more traditional steakhouse texture with the unmistakable umami of true Japanese Wagyu. This breed also carries higher natural glycogen and amino acids, giving the meat a gentle sweetness and a smooth, satisfying finish. The NY Strip cut showcases Akaushi at its best — a firmer, more confident bite than the Ribeye, with the clean beef-forward character that lets the breed's natural flavor lead. Ideal for a high-heat sear and slicing across the grain. If you value real beef flavor with just the right amount of Wagyu richness, this is the cut to try. Flavor Notes: Beefy, Balanced, Naturally Sweet, Umami-Rich Click here to learn more about marble scores. Each portioned piece is individually packaged and vacuum sealed. In order to maximize freshness during delivery, we blast freeze our cuts and ship them with dry ice in a reusable insulated box. Thawing is natural and may occur. To learn more about how we ship our products and how to properly receive them, please visit Shipping Info for further detail. All sales are final.
