Kumamoto Akaushi is a specialty Brown Wagyu breed from Kumamoto Prefecture. Only beef with a meat quality grade of 2 or higher is certified. The cattle must be fattened for at least 12 months and raised in Kumamoto for the longest and final period. This includes both castrated and unbred female cattle. Known for its balance of lean meat and moderate fat, Kumamoto Akaushi is particularly valued for its tenderness and juiciness.