What is Akaushi Beef?

Akaushi cattle 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?

Kobe 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 tenderness.

FINALLY A RED MEAT THAT'S GOOD FOR YOU!

Akaushi beef has the lowest cholesterol of almost any kind of meat sold in the U.S.
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.

High ratio of monounsaturated fat to saturated fat:

  • Lowers cholesterol
  • Prevents coronary disease
  • Helps weight loss

Significant amounts of Oleic acid:

  • Good for the heart

High levels of Conjugated Linoleic acid:

  • Contribute to weight loss
  • Improve the immune system
  • Helps fight cancer
  • Reduce the risk of Heart Disease
  • Reduce the risk of Type 2 Diabetes
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