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Akaushi Health Benefits
Akaushi beef contains a higher concentration of monounsaturated fat relative to saturated fat, which the American Heart Association notes can lead to lower cholesterol, the prevention of coronary heart disease, and weight loss. It is a significant source of oleic acid – the compound in olive oil that the USDA touts as “good for the heart”.
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Akaushi beef naturally contains intense marbling. It is generally recognized that fat is responsible for the palatability of beef, but 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 in the United States. As a result, Akaushi beef has a rich buttery flavor as well as juiciness and tenderness throughout.
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Benefits of Monounsaturated Fatty Acids in Human Health
Akaushi cattle are known for their ability to accumulate tissue with significantly higher ratios of Monounsaturated (MUFA) to saturated (SFA) fatty acids than does beef from domestic sources. Consumption of higher levels of MUFA, in conjunction with reduced levels of saturated fatty acids lowers levels of undesirable LDL blood cholesterol without decreasing HDL cholesterol levels (good Cholesterol) and, in the case of Oleic acid, to reduce Cardiovascular Disease.
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Akaushi Breed History
From 1976 to 1994 the Akaushi or Red Wagyu herd was introduced into the United States. The limited seed stock consisted of 22 animals including bulls, females and unborn calves. After those initial shipments from Japan, the breed was declared a national treasure in Japan and there have been no other genetics that have left Japan. There are various names describing the same breed which include Red Wagyu, Akaushi, Japanese Brown and Kumamoto Red. Ithe
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Akaushi is one of the four Wagyu (meaning: Japanese cow) breeds that arrived here in the United States. This breed is specific in its traits and was hand picked from the fullblood descendants originating from the Emperor’s herd in Japan.
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The Akaushi breed is extremely uniform and consistent throughout its genetic line for all maternal, structural, fertility, carcass and palatability traits. The Japanese selected certain traits over 100 years to refine this breed. No single trait has been sacrificed to develop this superior breed.
With these specific traits, it is the final ingredient to have an animal that will constantly improve, maintain uniformity, and perform efficiently.
