Akaushi Adds Prime Value to Your Grass-Based Production Strategy

Featured in November 2021 Issue of Stockman Grass Farmer

On ranches spanning from the coast to the Midwest – from sunny California to upstate New York, you’ll find a breed of cattle red in color, adaptable to all environments and able to produce well-marbled, tender, tasty beef. They’re called Akaushi.

The Akaushi breed is one of the four major strains of Wagyu cattle that originated in Japan. Since arriving in the 1990s, the Akaushi breed has adapted well to environments across the U.S. Plus, they’re proven to be efficient on grass-based programs.  

“Some call them Red Wagyu. We call them perfect,” says Desert Mountain Grass-Fed Beef in Idaho.  “Using Akaushi cattle is part of what differentiates us from other grass-fed producers.”  

Adding Akaushi genetics to your current production strategy improves your bottom line from start to finish:

Adaptability: Akaushi cattle can be found in 40 U.S. states demonstrating success across all climates, including cold, heat, high altitude and more.

Longevity: Longevity is a key characteristic in both Akaushi bulls and cows. Bulls typically live 10+ years while cows average eight years of calving.

Cross-breeding: Crossed with 13 different breeds, Akaushi genetics have doubled prime grade and improved yield in each case.

Performance: Akaushi cattle marble quicker and more consistently than other breeds, leading to less waste for producers and better-tasting beef for consumers.

For more information on adding Akaushi genetics to your current grass-based production strategy, visit www.akaushi.com or call 361-238-7218.