Why Akaushi Wagyu

Akaushi Wagyu

Looking to increase your herd efficiency & vigor, and not to mention, premiums? Look no further than Akaushi Wagyu.

Akaushi Wagyu History

Akaushi Wagyu is one of the four Wagyu, or Japanese, beef cattle breeds. Officially established as a breed in 1944 and called the Japanese Brown, Akaushi Wagyu have been selectively bred for premier health, breeding and beef traits in the area of Kumamoto, Japan. Though two Akaushi Wagyu bulls were imported to the United States in 1976, nearly all Akaushi Wagyu cattle in America today descend from the original herd brought to Texas from Japan in 1994. American Akaushi now represent the largest Akaushi breeding hub outside of Kumamoto, Japan, worldwide. The Akaushi Wagyu breed has endured through the years thanks to their above average breeding qualities as well as their world-renowned beef palatability.

Akaushi Wagyu Cattle

Akaushi Wagyu cattle boast an impressive list of benefits for ranchers, making them an ideal choice when starting or adding to your operation.

  • Bull longevity – American Akaushi bulls typically last 10+ years and often double the quality grade and minimize yield grade 4s and 5s
  • Cow longevity – American Akaushi average 8 years of calving and are known for their high fertility, calving ease and quality udders, feet and legs
  • Calving ease – More live calves on the ground, unadjusted breed average for birth weight of 68 pounds
  • Environmental adaptability – The Akaushi breed is successful across all climates, including cold, heat, high altitude, etc. with male fertility notably higher in hot climates over other breeds
  • Grading - Akaushi cattle grade an average of 51.4% Prime and 47.4% Choice, which is key to driving Akaushi beef demand with consumers
  • Health - Currently, Akaushi do not have any genetic disorders that hinder production
  • Early marbling

Sources: American Akaushi Association  & Akaushi Insight

Akaushi Wagyu Beef

Known for exceptional meat quality and palatability, Akaushi Wagyu provides a unique eating experience. Akaushi Wagyu contains a higher concentration of monounsaturated fat than other beef breeds with a ratio of monounsaturated to saturated fats of 2:1 as well as 30% more conjugated linoleic acid (CLA) than other beef breeds making it notably tender, as well as touting several health benefits including anti-carcinogenic properties and prevention of coronary heart disease. Akaushi Wagyu also yields beef higher in Omega-3 and Omega-6 fatty acids than typical beef.

For more information about adding Akaushi Wagyu genetics to your herd, contact us today.

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