About Akaushi
The Akaushi breed is a type of red Japanese Wagyu cattle. The origin of the breed traces to Kumamoto, Japan where they were developed to withstand the challenging climate and terrain of Kumamoto, but also the refined taste of Japanese consumers.
The Japanese Association of Akaushi was founded in 1944 to carefully control the breeding, progeny testing and research that culminated to produce the best-tasting beef in the world.
The American Akaushi breed was approved by the National Pedigree Livestock Council in 2009 as an official purebred breed from the National Association of Animal Breeders. The American Akaushi Association to which all Heartbrand full-blood Akaushi cattle are registered to, is headquartered in Harwood, Texas. The Association provides breeders with assistance in market development, herd reporting and management of the breed.
Our clients can order individual steaks, cuts of meat or even a half carcass.
Please remember our supply is limited and it is recommended that you phone or email us your requirements.
Health Benefits
Akaushi beef contains a higher concentration of monounsaturated fat relative to saturated fat, which the American Heart Association notes can lead to lower cholesterol, the prevention of coronary heart disease, and weight loss. It is a significant source of oleic acid – the compound in olive oil that the USDA touts as “good for the heart”.
Akaushi beef naturally contains intense marbling. It is generally recognized that fat is responsible for the palatability of beef, but it is actually the monounsaturated fat that is responsible for the flavor. The marbling in Akaushi beef contains a much higher percentage of monounsaturated fat than any other beef in the United States. As a result, Akaushi beef has a rich buttery flavor as well as juiciness and tenderness throughout.
Ways to Cook Akaushi
A few tips from the American Grass-fed Association
Because the meat has less fat, it could use a little cooking oil for frying or grilling.
Sear the beef over a high heat on a grill or stovetop skillet to seal in its juices, then proceed with a lower temperature to finish grilling, frying, or roasting.
Cuts like steaks are less forgiving. Those from pasture-fed cattle are best prepared rare or medium-rare. The steaks also require about a third less cooking time than conventional beef. Remove the meat from the heat source when it is about 10 degrees from your goal temperature and (as with most steaks and roasts) cover and let rest for up to 10 minutes. That will allow the meat to finish cooking through and the juices to redistribute, providing a moist and more tender product.
If you prefer your meat well done, then low and slow is your motto. Consider cooking your meat in a slow cooker-with a sauce to add moisture.
When making burgers with very lean ground beef, consider making additions compensate for the lack of fat. Try diced up peppers or caramelized onions to add moisture. The leaner burgers will also require about a third less cooking time, so keep an eye on them.
Turn the meat with a spatula or tongs. A fork would pierce the meat and let precious juices escape.
Steer clear of the microwave for defrosting or cooking. The result will be one tough steak.
Give the gift of “home grown” tender beef.
Give our beef a try and give yourself the gift of “home grown” tender beef with all of the health benefits of Akaushi Wagyu beef.