The Akaushi Difference

Breed background

All Akaushi are Wagyu, but not all Wagyu are Akaushi. Wagyu simply means “Japanese Cow.” Akaushi are a separate and distinct breed distinguishable from other Wagyu cattle, and originate from the South Korean breed known as Hanwoo. Akaushi existed exclusively in Japan until 1994, when eight females and three males were imported into the United States. It was not until the late 2000s that the ranchers who owned these Akaushi cattle in the United States started selling the genetics, making them available to other commercial cattle producers. The Akaushi breed is well adapted to the North American climate and offers several quality cattle traits that complement their desirable beef traits.

Learn more: https://www.akaushi.com/history-of-the-breed & https://heartbrandcattle.com/what-is-an-akaushi/

Heart healthy protein

Fat distribution is what gives beef its tenderness and unique flavor. Red meat contains both saturated and monounsaturated fat. Research shows that the fat content of Akaushi meat contains a higher percentage of monounsaturated fat relative to saturated, as compared to other breeds of cattle. Monounsaturated fat has been proven to benefit heart health and lead to lower cholesterol. The beef is also a natural source of oleic acid, similar to that found in olive oil. Studies have determined that high oleic acid beef can reduce risk factors associated with cardiovascular disease.

Learn more: https://www.health.harvard.edu/staying-healthy/the-truth-about-fats-bad-and-good & https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5243954/

Taste & tenderness

The Akaushi breed is known for its intense marbling. In addition to marbling, the meat possesses a greater distribution of intramuscular fat (IMF) compared to other breeds. This provides a uniquely rich, palatable beef with exceptional tenderness. When other breeds of cattle are bred to Akaushi bulls, the first generation Akaushi offspring consistently show an increase in yield and quality of the beef carcass. This is proven by an increased number of cattle that achieve a prime carcass grade. Prime is the highest grade of beef in the United States and is based upon the amount of marbling present. Historically, fewer than 2% of beef cattle in the United States grade prime.

Learn more: https://www.beefmagazine.com/beef-quality/akaushi-branded-beef-line-boasts-consistency-taste