The Wonders of Akaushi
Deadwood Ranch is home to a herd of Akaushi cattle and is one of the many features that makes Deadwood special.
This Japanese breed is known for their exquisite marbling, higher ratio of heart healthy fats over saturated fat, and for their traits born from decades of meticulous data collection and controlled breeding.
Akaushi is a relative newcomer to the world of commercial beef production.
Origins of Akaushi
For over 100 years the Akaushi bred has been subjected to intense genetic improvement. Eighty plus years ago, the Japanese Association of Akaushi was created in order to collect, manage, and process all Akaushi data. The association has collected carcass performance, breeding pedigrees and economic data for every animal in the entire breed.
As a result of this unique closed system and multi-trait selection process, the Akaushi breed is extremely uniform and consistent throughout its genetic lines for all maternal, performance, structural, fertility, carcass and palatability traits. No a single trait has been sacrificed to develop this superior breed.
What Does Akaushi Mean?
Akaushi is a Bos taurus type breed originating in Kumamoto, Japan. The breed’s name translates to “red cow” and it is one of Japan’s four indigenous breeds.
Waygu/Kobe Is Not Akaushi
Akaushi is sometimes incorrectly called “waygu,” which is a catchall term for Japanese beef cattle often mistaken in the U.S. as a breed itself.
Quality Over Time
The Akaushi cattle that exist today are the result of over a century of intense genetic selection and accurate record keeping in Japan.
Health Benefits of Akaushi
Akaushi beef contains a higher concentration of monounsaturated fat relative to saturated fat than traditional USA beef. The American Heart Association notes that a diet with a higher concentration of monounsaturated fat can lead to lower cholesterol, an improved HDL/LDL ratio, the prevention of coronary heart disease and weight loss.
Akaushi beef is also a significant source of oleic acid – the compound in olive oil that the USDA states is “good for the heart”. Akaushi beef naturally contains intense marbling. While it is generally thought that fat is responsible for the palatability of beef, 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 raised in the United States. As a result, Akaushi beef has an undeniably rich buttery flavor paired with juiciness and tenderness throughout. Combine that with its ability to lower your LDL and HDL/LDL ratio, Akaushi beef is the clear winner.
