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What's so special about it?

Akaushi (pronounced A-KA-OO-SHE), known as the Emperor’s Breed in Japan, is gaining traction in the US as it provides a richly marbled, bold-flavored steak experience that is full of health benefits.

Did you know, the composition characteristics unique to Akaushi beef are recognized as factors in:

  • lowering cholesterol

  • reducing the incidence of heart disease

  • contributing to weight loss

  • improving immune system performance

  • fighting cancer

  • improving diabetes management

Akaushi Calf.JPG

Our first Akaushi calves
were born Fall 2021

AKAUSHI vs. WAGYU ~ What's the difference?

The terminology surrounding Japanese cattle breeds is often confused, and may, therefore, be confusing – so, let’s break it down. The name “wagyu” (which translates to Japanese cow) is a collective term referring to four indigenous Japanese breeds – Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn. Don’t expect to see the latter two breeds outside of Japan; the Japanese government declared those animals a national treasure and has since banned their export.

Our focus is on the Japanese Brown subset and the two main strains within that breed -- the Kochi and Kumamoto Reds. In the late 1800s to early 1900s, as the Japanese government sought to increase Western culture and food habits, it crossed Kumamoto Reds with Korean Hanwoo, South Devon, and Simmental cattle. The resulting cattle are what we now label “Akaushi.”

In the early 1990s, a handful of Akaushi animals were shipped on a specially equipped Boeing 747 from Japan to the United States, creating the foundation of the American Akaushi herd. So, Akaushi are Wagyu, but a very special subset with some very unique characteristics.


Intense flavor + extreme tenderness + health benefits

If you want the perfect steak without the guilt, Akaushi really is the whole package. Akaushi cattle are genetically predisposed to accumulate an intense amount of intramuscular fat, or marbling (think of those little while flecks threaded throughout raw meat). What’s more, that intramuscular fat has a ratio of higher monounsaturated fats (the good fats) to saturated (the bad fats) – higher than any other beef in the United States. Monounsaturated fats really provide the flavor you seek in beef, and Akaushi does not disappoint. Expect a rich, buttery flavor that is tender and juicy throughout, coupled with health benefits.


One monounsaturated fat found in Akaushi, oleic acid, the compound in olive oil, is touted by the American Heart Association as “good for the heart.”  Akaushi beef is also a natural source of conjugated linoleic acid, an antioxidant with cancer-fighting capabilities. It doesn't get much better than that!

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