Product Summary (Registration No.67)

Registration No.67 くまもとあか牛（Kumamoto Akaushi）

Registered name (Transcription) : くまもとあか牛（Kumamoto Akaushi）
Reference information : Kumamoto Brown Beef

Category of product

Class 6: Fresh Meat (Beef)

Production Area

Kumamoto Prefecture

Registered Group

Association for Promotion of Kumamoto Beef Consumption

Characteristics

Kumamoto Akaushi is a beef of Kumamoto Brown (a breed of Japanese Brown Cattle). It is soft and carries umami taste coming from the lean meat. The meat contains high proportion of lean meat with balanced marbling. Compared to Japanese Black (known as “Kuroge Washu”),  Kumamoto Akaushi has more free amino acid which causes to produce umami component, and less free fatty acid which deprives umami taste. It is also rich in glycogen which provides sweetness by aging.

Link with the Production Area

Kumamoto Brown was improved by crossbreeding native cattle of Kumamoto Prefecture and Swiss Simmenthal, and has become one of the breeds of Japanese Cattle called “Wagyu” in 1944. It has high proportion of lean meat due to the improvement focused on not marbling but adaptation to natural condition of the area such as pasturing mainly in grassland of the Aso region.