Where’s the (Akaushi) Beef? Sample the Sought-After Meat at any Four Seasons in Texas

February 28, 2013 in News

Texas Akaushi Short Rib

With Texas Independence Day just around the bend on March 2nd, we thought we’d devote today’s post to a Lone-Star State favourite: beef. But not just any beef…

Did you know Texas is the only place outside of Japan producing Akaushi (aka-oo-shee), a breed of Wagyu cow believed to produce the juiciest steaks in the world? The chefs at Four Seasons Hotel Austin, Dallas and Houston sure do — and now, they’re sharing the delicious secret with you!

Permit us a quick flashback. In 1994, a loophole in the Trade Act between the U.S. and Japan allowed for a small group of Akaushi — which means “red cow” — bulls and cows to be flown to Texas in a specially equipped Boeing 747. (We bet asking them to return to their seats was futile.) Once they’d arrived, these precious purebreds were so special that off-duty Texas Rangers had to guard them 24/7 to protect against interbreeding. Fast forward to now and the herd has grown to 5,000, winning devotees with its richly marbled meat — much to the delight of Four Seasons chefs, who’ve incorporated this exclusive ingredient in three unique dishes that speak to their respective cities.

In Austin, Chef Grant Macdonald delights diners with Seared Akaushi with Black Trumpet Huitlacoche, Salsa Verde and Habanero-Carrot Purée. Over in Dallas, Chef Christof Syré serves Shiner-Bock Braised Akaushi Short Ribs and Sweet Onions. Meanwhile in Houston, ground Akaushi is used to make the most decadent Texas Akaushi Beef Lasagna you’ve ever tasted, thanks to Chef Maurizio Ferrarese.

And now, these exclusive recipes featuring the world’s best beef are yours to make at home. Why not try one — or better yet, all three — this weekend?


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One cannot think well, love well, sleep well, if one has not dined well. -Virginia Woolf

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