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Red Wagyu one of the rarest and most sought after breeds of cattle in the world.

Akaushi is a Japanese breed of beef cattle. Many know about ‘wagyu beef’, but phonetically ‘Wa Gyu’ translates to Japanese Cow. There are four breeds of Japanese Beef Cattle, Akaushi being one of them.

The word Akaushi means “red cattle” in Japanese. Red Wagyu and “Akaushi” are synonymous, possessing the same genetics. The only difference between Red Wagyu and Akaushi is in the name.

All Akaushi is Wagyu, but not All Wagyu is Akaushi.

The Akaushi breed was developed to withstand the challenges of a region of Japan known for it’s hot, humid climate. Their smooth coats and thick loose skin is well suited for nearly any climate, and we have proven they thrive in our part of Northern California.

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Unparalleled Marbling


Why is Akaushi Beef known as the “Healthy Beef”?

Akaushi Beef Cattle contain a higher concentration of monounsaturated fatty acids (MUFAs) relative to saturated fats, than typical beef cattle. Consuming monounsaturated fats, according to the American Heart Association, may lead to lower cholesterol levels, the prevention of coronary heart disease, and weight loss. It is a significant source of oleic acid — the same compound also found in olive oil that the USDA touts as “good for the heart”.

Akaushi Beef Cattle develop intense marbling. The marbling (intra-muscular fat) not only provides the tenderness and a rich, buttery flavor profile, but in Akaushi it is within this intra-muscular fat where the monounsaturated fats reside! Quality taste and potential health benefits.

The marbling in Akaushi Beef distinguishes it from the crowd.


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