Akaushi "Kurenai no Ushi" is prized for its perfect balance of lean meat and marbling. The rich umami flavor in the lean meat comes from amino acids like glutamic acid and alanine, which increase even more with aging. Its marbling is moderate, making it healthy while still providing a smooth, distinctive flavor due to its low melting point. This versatile beef is perfect for dishes ranging from simple steaks to French and Italian cuisine, and it's even highly regarded in Japanese cooking for dishes like tataki.