• juicy sliced steak

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We get this question a lot! Our answers come right from the source: HeartBrand Ranch, in Harwood Texas, some of the original proprietors of Akaushi in the U.S. JoJo Carrales is Vice President of Cattle Operations there and he oversees the management of a herd of almost 14,000 head of Akaushi cattle. His counsel has been instrumental in helping us build our program. Who better to help answer the question?

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What is different

The Akaushi breed is originally from Japan. It was developed by the Japanese government in the prefecture of Kumamoto, a state in southern Japan. Kumamoto has a lot of diversity in climate and altitude, from sea level all the way up to 9,000 or 10,000 feet. There is a mountain, Mount Aso, that is where the Akaushi breed was developed. The breed has been in the U.S. for 25 years. It was imported in the mid-1990s and was held very tight and very restricted until about 10 years ago when the owners actually started selling genetics.

  • Akaushi beef

How is Akaushi different
from American & European Breeds?

Akaushi is an extremely high-quality breed in terms of carcass merit. Akaushi beef is more tender and has more marbling than British, continental, as well as American breeds because the genetics of the Akaushi breed allows them and their offspring to deposit a higher amount of intra-muscular fat. Heritability and predictability are additional benefits of the breed. With Akaushi, we’re able to predict with very good accuracy what the offspring’s performance will be, both on the hoof, genotype-wise, as well as on the rib.

Akaushi meat

How is Akaushi different from other meats?

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.

Why is Akaushi
not better known in the U.S.?

They are a relatively young breed in the U.S. that has less population than other breeds like the Angus which I believe are coming up on their 150th year in the U.S. The Akaushi breed has been growing significantly but it is less popular than other breeds, such as Angus, Hereford and Charolais, just in terms of straight registration.

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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.

nutritional information of akaushi beef chart

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