What is Akaushi?
What is different about the breed?
How is Akaushi different from other American and European Breeds?
How is Akaushi different from other meat and what makes it unique?
Marbling, which is intra-muscular fat, is something that makes Akaushi beef different from other beef. Akaushi has a higher instance of fat within the muscle and that is what gives it all of its taste, a lot of its palatability and richness. The U.S., along with a lot of other countries, has a quality grade system based on marbling. In the structure of how beef is priced and how it is USDA-graded, the quality grade is based on how much intra-muscular fat is seen when the federal grader looks between the 12th and 13th rib when the carcass is split.
We know from centuries of experience that the more fat is in the muscle, the tastier the product. Not only does Akaushi beef have more marbling, it also has a better ratio of fatty acid profiles: it has a higher instance of mono-unsaturated fatty acids than saturated fat.
Akaushi Health BeNEfits
THE BETTER CHOICE
Akaushi beef contains a higher concentration of mono-unsaturated fat relative to saturated fat, which the American Heart Association states can lead to lower cholesterol, prevent coronary heart disease and help with weight loss. The marbling in Akaushi beef also contains a much higher percentage of mono-unsaturated fat than any other beef in the United States, resulting in a rich, buttery flavor as well as tenderness throughout. At Sullivan Creek Ranch, Akaushi beef is all natural and has no added hormones, steroids or antibiotics.