Akaushi means "red cattle" in Japanses (Aka =red ushi   =cattle), Akaushi Cattle are raised   primarily in Kumamoto and Kochi Prefectures on the islands of Kyushu and Shikoku in Southern Japan. This indigenous breed was crossed with the Korean Hanwoo and the Swiss Simmental at the turn of the 20th century in Japan, after that   the herd was closed.
Akaushi Cattle are one of the four breeds of Wagyu, famed for their superior marbling and tenderness. The term Wagyu is used to refer to Japanese breeds of cattle used for beef production. The intramuscular fat (or marbling) in Akaushi meat contains an abundance of monounsaturated fats such as oleic acid, a fatty acid commonly found in olive oil. This creates a sumptuous buttery flavor on the palate.