HeartBrand is involved in every step of the production process, from conception to consumption, from the ranch to your table. We keep records on all of our cattle. We know their genetics as well as the ranches where they were
HeartBrand’s Akaushi cattle are started on grass until they are 500-700 pounds, then transitioned to a higher energy feed that gives them intense marbling. Mother cows live on grass their entire lives.
Akaushi (Japanese Red Cattle) originated and evolved in Kumamoto, Japan. Akaushi cattle are red in color and are more muscular in appearance. The cattle were developed to withstand the challenging climate and physiographic features of Kumamoto as well as the
Dr. Stephen Smith is a professor of meat science in the Department of Animal Science at Texas A&M University and has conducted research on the health benefits of Akaushi beef. Dr. Smith’s research articles. Dr. Smith teaches meat science, nutrition
HeartBrand’s Akaushi beef’s unique features help to lower cholesterol and support weight loss. These extraordinary health benefits stem from two features: Higher concentration of monounsaturated fat relative to saturated fat. American Heart Association notes this can lead to lower cholesterol,
Its intense marbling contains a much higher percentage of monounsaturated fat (responsible for beef’s flavor) that yields Prime quality grades. Its unique fatty-acid composition produces beef that is extraordinarily tender with exceptional buttery flavor. HeartBrand’s Akaushi beef is consistently more
Akaushi’s genetics are the key to its consistency, superior taste and health benefits. We believe these genetics have the ability to revolutionize the beef industry.
Because of our diligently maintained genetics, HeartBrand’s Akaushi beef is the best-tasting beef in the world and the healthiest beef you will ever eat. Its renowned marbling characteristics deliver Prime quality ratings and its extraordinary fatty-acid composition produces extraordinary tenderness
Previously, Akaushi beef had been limited solely to Japan, where herd size and beef supply had been restricted by the scarcity of grazing land. In 1994, a group of ranchers brought eight cows and three bulls to Texas, becoming the
Akaushi is a breed of Japanese cattle that has become available in the United States through HeartBrand Beef. Akaushi (Japanese Red Cattle) originated and evolved in Kumamoto, Japan. The cattle were developed to withstand the challenging climate and physiographic features