Akaushi (Japanese Red Cattle) originated and evolved in Kumamoto, Japan. Akaushi cattle are red in color and are more muscular in appearance. The cattle were developed to withstand the challenging climate and physiographic features of Kumamoto as well as the discriminating taste of Japanese consumers.

Kobe beef refers to meat that is produced only and exclusively in the Kobe area of Japan with specific bloodlines of Japanese Black Cattle

While both Kobe and Akaushi are Wagyu, (wa and gyu meaning Japanese and cattle), only Akaushi (Japanese Red) cattle were developed to withstand the challenging climate and physiographic features of Kumamoto as well as the discriminating taste of Japanese consumers.