Not as commercially known as the Black wagyu, these are much higher yielding animals, while not losing the unique marbling wagyu are known for. Not as much fat gives a nice middle ground between your typical steak and a cut of wagyu. We plan to help make Akaushi a more common household name and delicacy.
In 1994 the nucleus of the Akaushi herd was brought to the United States.. Coupled with the recorded parentage of the U.S.-born calves, the lineage of the American Akaushi can be traced back over 30 generations to the origin of the breed. American Akaushi registered full-blood cattle are direct descendants of the Mount Aso Region's revered Akaushi herds.
For over 100 years the Akaushi breed has been subjected to intense genetic improvement. Eighty plus years ago the Japanese Association of Akaushi was created in order to collect, manage and process all Akaushi data. The association has collected carcass performance, breeding pedigrees and economic data for every animal in the entire breed. This data has been used in the selection of every Akaushi dam and sire over the last half-century. During the same period this data has also been used to select prospective sire and dam lines to be utilized for further genetic improvement. Consequently new sire and dam lines are only released for general production after they have been proven by extensive and accurate statistical analysis. As a result of this unique closed system and multi-trait selection process, the Akaushi breed is extremely uniform and consistent throughout its genetic line for all maternal, structural, fertility, carcass and palatability traits.
High Yield
Mid-High Marbling
Calving Ease
Udder Quality
Our inventory of fullblood wagyu is ever growing, click the following link to see what we currently have available.
Looking forward to hearing from you.
A King City based all-natural farm, committed to our animals – fullblood Wagyu cattle. Proving happy customers starts with happy animals.
