About Akaushi
All Kobe beef, which originated in Japan, are Wagyu. Akaushi is a specific breed of Japanese Wagyu cattle
The core of the Akaushi herd was brought to the United States in 1994. All Akaushi beef in the US are descended from and can be traced back to that original herd via their pedigree.
The initial cross with Akaushi genetics provides an average of 37 to 39% prime and 50 to 60% choice cuts
Not only does the abundant marbling of the breed result in a tender and richly flavored cut of meat, it is a significant source of oleic acid – the compound in olive oil that the USDA touts as “good for the heart”. It has a higher concentration of monounsaturated fat relative to saturated fat, which the American Heart Association notes may lead to lower cholesterol, the prevention of coronary heart disease, and weight loss.
Akaushi 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 may reduce the risk of heart disease and type 2 diabetes.
