Frequently Asked Questions
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 of Kumamoto as well as the discriminating taste of Japanese consumers.
HeartBrand Beef is committed to preserving pure Akaushi bloodlines. We have taken great care to diligently maintain the Akaushi genetics by replicating Japanese production systems, management practices and breed programs, the key to delivering the healthiest, best-tasting and highest quality beef to U.S. consumers.
More options for ordering can be found here.
HeartBrand’s Akaushi beef is all-natural. The beef is free of antibiotics and growth promotants.
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 discriminating taste of Japanese consumers.
Kobe beef refers to meat that is produced only and exclusively in the Kobe area of Japan with specific bloodlines of Japanese Black Cattle.
While both Kobe and Akaushi are Wagyu, (wa and gyu meaning Japanese and cattle), only Akaushi (Japanese Red) cattle were developed to withstand the challenging climate and physiographic features of Kumamoto as well as the discriminating taste of Japanese consumers.
HeartBrand’s Akaushi beef’s unique features help to lower cholesterol and support weight loss. These extraordinary health benefits stem from three features:
- Higher concentration of monounsaturated fat relative to saturated fat.
- American Heart Association notes this can lead to lower cholesterol, the prevention of coronary heart disease and weight loss.
- It is a source of oleic acid – the compound found in olive oil that the USDA touts as good for the heart.
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 teaches meat science, nutrition and physiological nutrition courses. He also conducts research on the growth and development of adipose tissue, particularly in the bovine species. He has investigated the limitation of cattle to marble and has used his background in molecular biology to investigate lipid metabolism in the bovine muscle.
Dr. Smith has received national and international recognition, including receiving the American Society of Animal Science Southern Section Outstanding Young Animal Scientist Award in 1988 and the Animal Growth and Development Award in 1999.
Dr. Smith is member of the Intercollegiate Faculty of Food Science and Technology and the Intercollegiate Faculty of Nutrition. Professional memberships include the American Society for Nutrition, the American Meat Science Association and the American Society of Animal Science.
HeartBrand’s Akaushi beef does not contain any added hormones or other growth promotants of any kind.
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 and exceptional buttery flavor.
Its unique features help to lower cholesterol and support weight loss.
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 tender, juicier and more flavorful than any beef that has come before it. It is considered by many beef experts to be the most delicious beef in the world.
Please contact HeartBrand Cattle office at 830-540-3955
HeartBrand is a member of the American Akaushi Association and only produces Certified Akaushi Beef that has been certified by the American Akaushi Association through DNA verification.
The American Akaushi Association was established to promote the Akaushi breed as well as maintain and verify the purity of the breed, the performance of the offspring and the quality of the final retail product.
HeartBrand Beef is committed to preserving Akaushi bloodlines, the key to delivering the best-tasting and healthiest beef to consumers. We have taken great care to replicate Japanese production systems, management practices and breeding programs. All of HeartBrand’s Akaushi seedstock are verified as “full-blood” through DNA testing.
HeartBrand is a member of the American Akaushi Association that verifies the DNA of Akaushi cattle in the U.S.
A rancher can get the benefits of HeartBrand’s Akaushi by changing to a full-blood Akaushi bull. This will allow a rancher to produce beef that will consistently grade higher and can help add consistency in a calf crop. It can also help a rancher capitalize on hybrid vigor such as hardiness, growth rate and fertility.
Because of our diligently maintained genetics, HeartBrand’s Akaushi cattle are the best in the world, with consistently outstanding performance characteristics including higher quality grades, superior conception and cover rates, and adaptability to a variety of climates. When crossed with other breeds they continue to produce cattle that are higher quality.
Akaushi genetics may be the final ingredient to create an animal that will perform efficiently, improve consistency, maintain uniformity and maximize profit.
The ranch is located in in the rolling hills of Harwood, Texas, which is about one-hour east of San Antonio and 2.5 hours west of Houston.
HeartBrand’s Akaushi beef has earned a Prime quality grade due to its intense marbling.
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 raised. We track them through every step of the process.
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’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.
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 first breeding nucleus outside of Japan.
HeartBrand Beef has taken great care to diligently maintain Akaushi genetics by replicating Japanese production systems, management practices and breeding programs. Our herd is now more than 14,000 head strong. The best-tasting, healthiest beef you’ll ever eat is now available in the U.S.