is Akaushi Beef?
are from the Mt. Aso region in Japan. There are only 58,000 and
they are a protected breed considered a national treasure of Japan.
The only place in the world outside of Japan this breed exists is
in Texas, and the lineage of each animal can be traced back over
thirty generations. This is the only natural 100% source verified
beef in America.
What's the difference
between Kobe beef, Wagyu beef and Akaushi beef?
is the name of a city in Japan that U.S. troops occupied after World
War II. The cattle in that area can be any of four breeds of Wagyu
cattle such as the Akaushi (Japanese Red), the Kuroushi (Japanese
Black), the Japanese Polled and the Japanese Shorthorn. The Akaushi
and Kuroushi have the same health benefits. Japanese Polled and
Japanese Shorthorn are no different than U.S. domestic cattle as
far as health benefits are concerned. Special feeding methods enhance
the beef taste, tenderness and marbling. The term Kobe beef is like
saying Kansas beef or Texas beef and can be any kind of cattle because
they are of these breeds, Kuroushi, Japanese Polled and Japanese
Shorthorn, which have been imported to the U.S. and crossbred with
other cattle. The term Wagyu beef translates to Japanese beef and
again can be any breed of cattle just like the term U.S. beef.
Akaushi is a
distinct breed established in 1940. The meat contains intense marbling
throughout and grades three levels above prime. The marbling in
Akaushi beef has the highest percentage of monounsaturated fat of
any beef in the U.S. As a result the meat has a delectably intense
buttery flavor as well as scrumptious juiciness and breathtaking
RED MEAT THAT'S GOOD FOR YOU!
has the lowest cholesterol of almost any kind of meat sold in the
Sources: Washington State University; Texas A&M University;
Penn State University; Lethbridge Research Centre, Canada; Journal
of the American Heart Association; Journal of Scientific Neurology;
Journal of Clinical Nutrition.
of monounsaturated fat to saturated fat:
amounts of Oleic acid:
of Conjugated Linoleic acid:
to weight loss
the immune system
the risk of Heart Disease
the risk of Type 2 Diabetes