We sat down with Steve Cottrell of Legendary Akaushi to talk about one of the most overlooked corners of the Wagyu world: Akaushi Wagyu Beef (Japanese Red). Most Wagyu conversations in the U.S. revolve around Japanese Black—and for good reason—but Steve’s work is all about building awareness (and real data) around Japanese Red: how it eats, how it performs, and why it deserves a bigger seat at the table.
In this episode, we get into what actually makes Akaushi different—from flavor and fat profile to breeding strategy and why the farm-to-fork model matters more than ever.
Japanese Black vs Japanese Red: Why This Conversation Matters
Wagyu literally translates to “Japanese cow,” and Japan has multiple native breeds that fall under that umbrella. In the U.S., Japanese Black gets most of the spotlight, but Steve’s mission is to help people understand what makes Japanese Red different—and why that difference is exciting.
From the consumer standpoint, Steve kept coming back to three core advantages: taste, fat profile, and overall quality.
1) Flavor First (Not Just “More Marbling”)
Steve described Japanese Red as having marbling that’s still present, but more balanced—interlaced through the muscle in a way that delivers richness without overwhelming your palate.
His point was simple: if we want more people to fall in love with Wagyu long-term, it can’t just be about chasing the highest marbling number. It has to be about the eating experience—flavor, texture, and how it performs at the table.
That’s where Akaushi Wagyu beef starts turning heads.
2) The Fat Profile Conversation (And Why People Care)
We also talked about the fat makeup and why it’s become a big talking point in the Wagyu space. Steve argues that Japanese Red is notably high in monounsaturated fats, and that the “fat-to-lean” balance is a major reason many people find it incredibly enjoyable to eat.
The key takeaway here isn’t “this is better than that.” It’s that not all Wagyu eats the same—and a lot of folks haven’t even had the chance to try Japanese Red yet.
3) Why the Producer Matters More Than Ever
This was the part we loved most. Steve drew a hard line between commodity beef systems and farm-to-fork producers who obsess over feed, animal care, and the full experience from pasture to plate.
He framed it like this: consumers do better when they buy from people raising animals ethically and intentionally, and producers survive when customers support that work directly. That “full circle” mindset—where everyone wins—is a huge part of what makes the Wagyu community special.
And it’s a huge reason Akaushi Wagyu beef has so much momentum in the farm-to-fork world right now.
The “Emperor’s Breed” Story
One of the wildest moments in the episode was learning why Akaushi is sometimes called “the Emperor’s breed.” Steve shared that it was historically reserved for the emperor, the emperor’s family, and members of the samurai class.
Whether you treat that as history, legend, or a little of both—the story captures what Japanese Red represents: heritage, rarity, and a product built around prestige and quality.
Rancher Reality: Hardy, Fertile, and Built for Data
Steve also dropped some producer-focused knowledge that we don’t hear enough in mainstream Wagyu conversations:
- These animals can be incredibly hardy across climates
- They can be highly fertile (despite rumors you’ll hear about Wagyu)
- Legendary is pushing hard toward data-backed breeding decisions—carcass traits, yield, finishing timelines, and performance by bloodline
Steve’s angle is “prove it with numbers.” That’s the kind of work that can move an entire category forward.
Cooking Akaushi: Versatile and Built for Real Life
We got into how Japanese Red performs in the kitchen, and Steve’s take was clear: lower and slower can really shine here—especially because of the fat profile.
He also geeked out on sous vide brisket (36 hours), chuck roast that eats like a restaurant meal, and the underrated hero cut: Wagyu skirt steak for tacos.
If you’re the kind of person who wants to eat better without feeling like every meal needs to be a $100 steakhouse moment, Akaushi Wagyu beef is worth getting on your radar.
Where Akaushi Fits in the Next 5 Years
Steve made a bold prediction: once the industry has irrefutable performance data that helps producers switch profitably, Japanese Red could explode in popularity.
Will it “replace” anything? That part is up for the market to decide. But the bigger point is this: consumers can’t fall in love with what they’ve never tried—and Japanese Red deserves a bigger seat at the Wagyu table.
How to Find Legendary Akaushi
Steve’s site: www.akaushigenetics.com
