Is Akaushi Wagyu or Kobe?

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Wagyu beef is turning heads as some of the best beef on the market. Wagyu roughly translates to Japanese cattle, and Akaushi is one of the 4 breeds of Wagyu. 

• Japanese Black (the predominant Wagyu exported to the U.S), 
• Japanese Brown (In the U.S. referred to as Red Wagyu - AKAUSHI
• Japanese Polled  
• Japanese Shorthorn. There are no Japanese Polled or Shorthorns being bred outside Japan.  

Akaushi (pronounced Ah-ka-OO-shi), or Japanese Red, is one of the four Wagyu breeds.

Akaushi is known as the “Emperor’s Breed.” All Akaushi are Wagyu, but not all Wagyu are Akaushi. The Akaushi breed did not exist outside of Japan until the 1990s. Akaushi cattle are known worldwide for their distinct marbling that gives Akaushi beef a melt-in-your-mouth texture and rich, buttery flavor. 

How did this premium Japanese beef breed come to the U.S.? American Akaushi cattle are almost entirely derived from the original Fullblood Akaushi herd imported to the U.S. in 1994. 

Since then, American Akaushi genetics have increased carcass performance and premium grade opportunities for cattle producers throughout the country. 

While Akaushi beef is prized for its marbling and intense flavor, Akaushi cattle boast extremely efficient, consistent production. They excel at important traits, like growth, fertility, vigor and longevity. The American Akaushi breed offers one-of-a-kind opportunities to improve consistency, maintain uniformity and help maximize the gap between profit and loss in your herd. 

• Kobe beef is Akaushi that only come from the Kobe region in Japan, and are extremely high marbling cattle. Most people recognize the term, Kobe, as the best meat available. Most people in the United States use the term Kobe beef a little differently, and they are referring to cattle in the United States of Japanese descent that marble higher than average Wagyu cattle. 

• Akaushi wagyu is some of the best beef you can get your hands on, and the cattle raised in the Kobe region are recognized as some of the best wagyu of the Akaushi breed. So Akaushi can be both Wagyu and Kobe beef. Legendary Akaushi Genetics are proud of the high-quality beef they raise. 

HEALTH AND TASTE

The high-fat content in Akaushi cattle leaves less room for muscle fiber and collagen, making the beef notably more tender than other breeds. It also contains a higher concentration of monounsaturated fat relative to saturated fat, which the American Heart Association notes can lead to lower cholesterol, the prevention of coronary heart disease and weight loss. 

In addition, the high amount of oleic acid found in Akaushi beef gives it a deep, buttery taste, unlike any other beef on the American market. It provides a truly unique eating experience with a melt-in-your-mouth texture.

Download more health benefits of the monounsaturated fatty acids found in Akaushi beef here. 

This breed consistently produces high USDA Quality Grade carcasses for increased profitability. Recent carcass data shows Akaushi cattle grade an average of 51.4% Prime and 47.4% Choice, which is key to driving Akaushi beef demand with consumers. 

Ranchers prize these traits in their Akaushi herds:

• Bull longevity – American Akaushi bulls typically last 10+ years and often double the quality grade and minimize yield grade 4s and 5s
• Cow longevity – American Akaushi average 8 years of calving and are known for their high fertility, calving ease and quality udders, feet and legs
• Calving ease – More live calves on the ground
• Environmental adaptability – The Akaushi breed is successful across all climates, including cold, heat, high altitude, etc.