3 imagesKumamoto Akaushi Beef Round & Belly for Sukiyaki and Teppanyaki
あか牛 熊本県産優良和牛『くまもとあか牛』モモ・バラ肉すき焼き・鉄板焼き用【送料無料】【お祝い】【ギフト・ご贈答用】【プレゼント】【ご家庭用】お歳暮 お中元 敬老の日
approx. 350g (175g round + 175g belly)鮮ど市場
Kumamoto akaushi beef
Japanese nameくまもとあか牛
Kumamoto Akaushi is shaped by Japanese Brown cattle, Aso pastureland, at least 12 months of fattening, and a meat profile known for lean character, moderate marbling, tenderness, and umami.
Information last updated 119 days ago
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Kumamoto Akaushi, Aso Pastures, and Lean Beef
In Kumamoto Prefecture, Kumamoto Akaushi begins with the grasslands around Aso. Breeding cows graze on broad pastureland, using local grass resources in a landscape suited to cattle that tolerate heat and cold and are calm enough for grazing. The name also has a defined boundary: the beef comes from Japanese Brown cattle, Kumamoto must be the longest and final place of rearing, and the cattle are fattened for at least 12 months.
Japanese Brown Beef Reared in Kumamoto
Kumamoto Akaushi refers to beef from Japanese Brown cattle tied to Kumamoto Prefecture by rearing and carcass conditions. The cattle must be fattened for at least 12 months, Kumamoto must be both the longest and final place of care, and the beef is limited to steers or heifers that have not calved, with meat quality grade 2 or higher. Those boundaries place the prefecture, the breed, the fattening period, and the meat grade inside one clearly defined name.
The Pasture Rhythm Around Aso
The Aso area gives Kumamoto Akaushi one of its most concrete landscapes. Breeding cows are put out on broad grassland pasture, where local grass resources are used; the cattle are described as tolerant of cold and heat, calm in temperament, and suited to grazing. The daily movement and feeding on pasture explain why the Kumamoto strain was improved with attention to strong legs, roughage use, and adaptation to pastureland.
Aso, Yabe, Kuma, and Simmental Lines
The Kumamoto strain of Japanese Brown cattle is connected to local cattle from Aso, Yabe, and Kuma. From the Meiji era onward, local Akaushi were improved by crossing with foreign breeds including Swiss Simmental, helping enlarge cattle that had been smaller in body. After work to fix the breed, the Kumamoto strain was registered as Japanese Brown cattle in 1944, linking local cattle, pasture conditions, and meat production in one breeding path.
Lean Meat Without Chasing Marbling Alone
The meat is described as having a high proportion of lean beef with moderate marbling. That profile is tied to breeding choices that did not focus only on fat marbling; the cattle were improved for adaptation to Aso pastureland, strong legs, and the ability to use roughage. For a reader at the table, those details connect the body of a grazing animal with a cut of beef where lean meat and restrained fat sit together.
Clean Taste, Tenderness, and Beef Umami
In eating quality, Kumamoto Akaushi is associated with a clean lean taste, tenderness, moderate fat, beefy aroma, and umami. The beef is also described as having more free amino acids associated with umami than Japanese Black cattle, along with abundant glycogen that gives an impression of sweetness. The sensory center is concrete: lean meat, aroma, umami, tenderness, and fat that does not dominate the bite.
Producers, Local Feed, and Hygiene Work
Kumamoto Akaushi also rests on a local livestock base. The Kumamoto Prefecture beef promotion council involves the prefecture, agricultural organizations, and meat distribution businesses, while local efforts include use of feed produced in the prefecture and hygiene management. These details connect pasture, feed, processing facilities, and producer organizations into the setting that keeps the name anchored in Kumamoto.
Kumamoto Akaushi becomes clear when seen through Aso pastureland, Japanese Brown cattle, and lean beef with umami. Its name depends on Kumamoto as the longest and final rearing place, at least 12 months of fattening, meat grade conditions, and cattle suited to grazing landscapes. The most useful way to understand it is through grass, breed, rearing time, and the flavor of lean beef rather than through broad claims of prestige.
Compiled from public records and official sources; see the recognition links below. Details may change over time.
Recognition & registration
Where this product is officially registered, designated, or recognized in Japan.
Geographical Indication (GI)
Registered under Japan's Geographical Indication Protection System, run by the Ministry of Agriculture, Forestry and Fisheries.
Sources1
FAQ
What is Kumamoto akaushi beef called in Japanese?
It is written as くまもとあか牛 in Japanese. Search Rakuten and other Japanese sites with that spelling — the English name will not bring up the listings.
What is Kumamoto akaushi beef?
Kumamoto akaushi beef is beef from Japanese Brown cattle whose longest and final place of rearing is Kumamoto Prefecture, with at least 12 months of fattening. It is tied to pasture grazing in the Aso area and to the breeding history of the Kumamoto strain of Japanese Brown cattle.
What makes Kumamoto akaushi beef distinct, and why is it a Kumamoto specialty?
Kumamoto akaushi cattle are limited by conditions including steers or heifers that have not calved, and a meat quality grade of 2 or above. Kumamoto akaushi beef is described as lean with moderate marbling, clean taste, tenderness, umami, and beef aroma. In the Aso area, breeding cows graze on broad pastureland and use local grass resources. The Kumamoto strain of Japanese Brown cattle was improved from local cattle in Aso, Yabe, and Kuma with breeds including Simmental, and was fixed as a breed in 1944.
How is Kumamoto akaushi beef used or eaten?
It is used in meals that emphasize lean flavor.
How should Kumamoto akaushi beef be stored?
Storage varies by product — shelf-stable, refrigerated, or frozen — and is stated on the packaging and the Rakuten listing. Shelf-stable processed foods usually need refrigerating once opened and eating within a few days; chilled and frozen items go straight into storage on arrival. Treat the best-before date on the physical packaging as authoritative.
Is Kumamoto akaushi beef a good gift or something to take home?
Most options are shelf-stable, boxed, and travel well, so they suit gifting or bringing home. Confirm the final storage and delivery terms on the Rakuten listing.
Where can I buy Kumamoto akaushi beef?
On Rakuten: the shops listed here right now are 鮮ど市場. We don't sell directly; purchase, payment, stock, and delivery are all handled on the Rakuten product page.