Head - Akaushi Wagyu

Individual Cut

Bones & Offal Primal · Available in Whole Share Only Shares

Head

Also known as Beef Head, Cabeza

The ultimate nose-to-tail commitment. Slow-roast for barbacoa or make head cheese. Rich in collagen, gelatin, and deep, complex flavor.

Marbling 2/5

Tender

Rich

Beefy

Fat Content

Find a Cut

Butcher Specs

Avg Weight15-20 lbs

ThicknessN/A

Bone OptionN/A

PackagingVacuum-sealed

Your Share Yield

Whole Share~1 head

Half ShareWhole share only

Carcass %Varies (Bones & Offal)

Anatomy

PrimalBones & Offal

LocationHead

MuscleMultiple facial muscles

Perfect For

When to Reach for the Head

Authentic Barbacoa Head Cheese Nose-to-Tail Commitment Traditional Mexican

How to Cook It

Three Ways to Perfection

Akaushi head is forgiving thanks to its marbling. These are our recommended methods.

Method 01

Traditional Barbacoa

Wrap with chiles, garlic, onion, cumin, cloves. Roast at 275°F for 8-10 hours.

Oven 275°F for 8-10 hours

Start Friday night, serve Saturday afternoon. It feeds a crowd.

Method 02

Head Cheese

Simmer 6 hours. Pick the meat. Set in gelatin from cooking liquid. Chill overnight.

Simmer 6 hours → Chill overnight

Natural gelatin sets without additives.

Method 03

Smoked Head

Season, smoke at 250°F for 10-12 hours. Pull meat.

Smoke 250°F for 10-12 hours

Low and slow. The smoke penetrates the collagen-rich tissue.

The Nose-to-Tail, Down to the Last Detail

The head is not for everyone. But for the whole-share buyer who wants the complete experience, it is the most authentic expression of nose-to-tail butchery. Wrapped in foil, slow-roasted for 8-10 hours, it yields multiple textures: cheek meat, tongue, and extraordinary collagen-rich gelatin.