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Welcome to Countyline Prime Cuts, your destination for the finest Akaushi beef, home-raised under Montana’s endless blue skies. Explore our collection of all-natural, marbled cuts, from Filet Mignon to Short Ribs, and savor the rich flavor of Montana in every bite. Join us on a culinary journey where quality meets flavor, delivered from our family to yours.

Akaushi/Wagyu beef is an extremely healthy beef.

Akaushi/Wagyu beef is known to be one of the healthiest most flavorful meats available. Akaushi/Wagyu beef contains a higher concentration of monounsaturated fat relative to saturated fat, which the American Heart Association notes can lead to lower cholesterol, the prevention of coronary heart disease, and weight loss. It is a significant source of oleic acid - the compound in olive oil that the USDA touts as "good for the heart"

Akaushi/Wagyu Beef is both tender and delicious as well as one of the healthiest sources of protein you can eat. The great taste and health benefits are unique to Akaushi cattle.

Akaushi/Wagyu beef can be prepared the same as other beef.

However, because of the levels of marbling, it may cook faster and be more tender than other beef. When cooking Akaushi/ Wagyu beef it is recommended to use lower heat and cook it more slowly to allow the marbling to melt and enhance the flavor and tenderness of the meat.
Wagyu and Akaushi are both breeds of cattle that originated in Japan.
Akaushi is a specific breed of Wagyu, referred to as "Japanese Red Beef." So all Akaushi is Wagyu but not all Wagyu is Akaushi.
Akaushi/Wagyu was originally established in Kumamoto, Japan in the early 1900s and has a long history of being prized for the meat's flavor and quality. Akaushi Wagyu beef was introduced to the US in the 1990's.
Akaushi/Wagyu beef contains a higher concentration of monounsaturated fat relative to saturated fat, which can lead to lower cholesterol, the prevention of coronary heart disease, and weight loss. It is also a significant source of oleic acid, which is good for the heart.


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