About The Breed
The beautiful, red cows known as Akaushi are one of four breeds known collectively as Wagyu, which translates to Japanese Cow. In Japan, Akaushi is known as the Emperor's Breed. Akaushi have long been considered a national treasure of Japan.
Akaushi Cows in America
For more than 100 years, Akaushi cattle have undergone genetic improvements, with their genetics guarded and not permitted into the international cattle market; until 1994 when eight Akaushi cows and three bulls were brought to the United States. The cows made their way to the U.S. through a now closed loophole; the U.S.-Japan Trade Act of 1992.
The Akaushi breed produces the finest Kobe beef on the market. The meat produced by these well-bred Wagyus creates some of the highest quality beef in the American and global meat markets.
- Akaushi cattle produce an abundance of oleic acid, a monosaturated fatty acid that offers a multitude of health benefits in humans
- Smooth, umami flavor and melting tenderness of beef quality
- Exceptional marbling in the beef makes it a high epicurean demand
The benefits of choosing the Akaushi breed in crossbreeding programs has proven to be beneficial to producers and the results have been astounding. Crossbred steers from Akaushi and English-breed cows have graded more than 60% Prime in trials.