Akaushi Wagyu - Texas Grown
Akaushi (pronounced Aka-ooshie) is a Japanese red Wagyu breed of beef cattle. Originated in Kumamoto, Japan, the breed was developed to provide the remarkable marbling traits Wagyu-type cattle are known for in an animal that can handle a warm environment and perform for today's cattleman. This rare and prestigious breed is sought after for more than its famous carcass traits. Akaushi cattle combine distinguished marbling with sound structure, high fertility and modern body type. HeartBrand Akaushi cattle calve easy, are structurally sound, wean heavy calves and remain in the herd for many years. Our cattle balance meat quality with performance and look any rancher would be proud to put in their pasture.
Quick Facts
-
Species Name
Wagyu
-
Origin
Kumamoto Japan
-
Harvest Method
Pastured
-
Range & Habitat
Western United States
-
Producer
Range & Habitat
Rosewood Wagyu
You Might Also Like These
Succulent
Pasture-raised in Spain on a diet of grain, grass, forage and acorns. Protected from the central mountainous region of the Iberian Peninsula, the privileged microclimate in this area with its cold, dry winters and its short, mild summers is an ideal setting for our hams to dry and mature perfectly. In this area, with its unbeatable microclimate, every day hundreds of artisans, who are sons and grandsons of artisans, slowly and masterfully create the Guijuelo Iberian Ham, which is a 'one-of-a-kind in the world.'
Rich and Supple with a unique flavor and umami
Generally small framed and have lower growth rates, but the meat quality, in regards to marbling grade and tenderness, is excellent.
Fat, Extra Creamy, Sweet
Legendary Iberico pork made even better on a diet of foraged acorns that make the fat extra creamy and sweet - the best of the best! Protected from the central mountainous region of the Iberian Peninsula, the privileged microclimate in this area with its cold, dry winters and its short, mild summers is an ideal setting for our hams to dry and mature perfectly. In this area, with its unbeatable microclimate, every day hundreds of artisans, who are sons and grandsons of artisans, slowly and masterfully create the Guijuelo Iberian Ham, which is a 'one-of-a-kind in the world.'