Why Akaushi? Simply put, Akaushi beef is the best meat that you can eat. The beef has extreme marbling which increases the tenderness and the flavor. Try it — you will like it.

Akaushi (pronounced Aka-ooshie) or Japanese Red is one of four Wagyu breeds of Japanese cattle. Wagyu literally translates as “Wa” (Japanese) and “gyu” (cow) or “Japanese cow”. Wagyu is a generalized term for Japanese cattle overall whereas Akaushi is a specific breed of Japanese cattle. All Akaushi cattle are Wagyu, but Wagyu aren’t necessarily Akaushi.

Wagyu is the breed that made Kobe beef famous. Kobe beef is known for producing the world’s highest marbling which creates its unique flavor and tenderness. Beef from Wagyu cattle is renowned as the best quality beef in the world — tender, highly marbled, and more healthy than ordinary beef. It is the most expensive beef sold in the finest steak houses. It is typically sold by the ounce.

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. (www.akaushi.com)

Akaushi beef’s extraordinary health benefits stem from three main features:

1. A higher concentration on monounsaturated fat relative to saturated fat. The American Heart Association notes this can lead to lower cholesterol, the prevention of coronary heart disease and weight loss.

2. A natural source of oleic acid, the compound found in olive oil that the USDA touts as good for the heart. Oleic acid is what gives Akaushi beef its unique buttery taste.

3. Akaushi beef naturally provides a high level of Conjugated Linoleic Acid (CLA). Extensive research over the past ten years has shown that CLA can improve immune system performance, help fight a variety of cancers and can reduce the risk of heart disease and type 2 diabetes.

Most beef purchased in grocery stores or steak houses have been raised in crowded feedlots designed for mass production of beef. Feedlot animals are routinely given steroids and hormones to maximize their growth and their feed is laced with antibiotics to minimize infections in these overcrowded conditions.

Just like humans, cattle are what they eat. Spear F Cattle Company raises their beef on pastures with an abundant supply of fresh grass. Our beef are never given hormones or steroids. Our feed is free of any antibiotics. Our cattle drink fresh water and eat natural grass. We do not compromise on our feeding process.

In the United States, there are four major breeds of Wagyu. Red Wagyu or Akaushi, are prized for abundant marbling and easy fleshing on grass. Akaushi cattle originated in Kumamoto, Japan where they were developed to withstand the challenging climate and terrain. The Akaushi were bred to thrive on the lush grasslands of their home island of Kyushu.

Wagyu were originally draft animals used in agriculture, and were selected for their physical endurance. This selection favored animals with more intra-muscular fat cells - “marbling” - which provided a readily available energy source.

Modern Wagyu cattle are the result of crossing the native cattle in Japan with imported breeds. Akaushi cattle were crossed with Korean Hanwoo, South Devon and Simmental in the late 1800’s and early 1900’s after which, the breed registry was closed and further cross breeding wasn’t allowed.

Wagyu cattle did not exist outside of Japan until 1976 when 2 black Wagyu and 2 red Wagyu (Akaushi) bulls — Judo and Rueshaw — were imported into the United States. In 1994, another shipment of Akaushi cattle including 3 bulls and 7 cows arrived in the U.S. These shipments set the foundation for the American Akaushi cattle breed.