WHAT ARE AKAUSHI CATTLE?

Akaushi is known as the “Emperor’s Breed.” All Akaushi are Wagyu, but not all Wagyu are Akaushi. The Akaushi breed did not exist outside of Japan until the 1990s. Akaushi cattle are known worldwide for their distinct marbling that gives Akaushi beef a melt-in-your-mouth texture and rich, buttery flavor. 

How did this premium Japanese beef breed come to the U.S.? American Akaushi cattle are almost entirely derived from the original fullblood Akaushi herd imported to the U.S. in 1994. 

Since then, American Akaushi genetics have increased carcass performance and premium grade opportunities for cattle producers throughout the country. 

While Akaushi beef is prized for its marbling and intense flavor, Akaushi cattle boast extremely efficient, consistent production. They excel at important traits, like growth, fertility, vigor and longevity. The American Akaushi breed offers one-of-a-kind opportunities to improve consistency, maintain uniformity and help maximize the gap between profit and loss in your herd.