14 February 2007

2 minute read

North America

The Akaushi cattle are prized in Japan for the exceptional quality and health benefits of their meat. "All of our cattle grade Prime Plus on the American scale of marbling – the small streaks of fat within a meat cut that enhances juiciness and flavor," said Dr. José Antonio Elías-Calles, president of HeartBrand Beef and the foremost authority on Akaushi cattle outside of Japan.

"Additionally, the cattle naturally store fat throughout the muscle – which is very different from American cattle that tend to store fat on the exterior of the muscle – making the Akaushi meat extremely tender and juicy. The superior genetics possessed by Akaushi cattle can be used to improve the quality of the current domestic beef in the US."

It is generally recognized that fat is responsible for the palatability of beef, but it is actually the monounsaturated fat, called "good 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 US. As a result, Akaushi has a richer, more intense buttery flavor.

The secret of this extraordinary beef lies in the genetics of the cattle. Akaushi cattle have a genetic predisposition for producing the highest quality of meat. The Japanese Association of Akaushi has documented the lineage and performance of each Akaushi calf born in Japan for the past 60 years. Coupled with the recorded parentage of the US-born calves, the lineage of each of the Texas cattle can be traced back over thirty generations, making this the only all-natural, 100% source-verified beef in America.

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