This is Kumamoto Akaushi — the Brown Haired Wagyu you’ve never heard of but should. Less than 1% of Japanese Wagyu production, born and raised in Kumamoto Prefecture, it’s the beef that cuts through the noise with a bold, meaty punch and a flavor that won’t forget. While everyone’s chasing the shiny A5 Japanese Black Wagyu, Akaushi rides a different wave — mostly A2 or A3 grades that bring balance, depth, and muscle you can taste. We get only 3 or 4 heads a month. It’s rare, elusive, and unapologetically real — the kind of beef you don’t just eat, you experience.