AKAUSHI = WAYGU = KOBE
For over 100 years the Akaushi breed has been subjected to intense genetic improvement. Eighty plus years ago the Japanese Association of Akaushi was created in order to collect, manage and process all Akaushi data. The association has collected carcass performance, breeding pedigrees and economic data for every animal in the entire breed. This data has been used in the selection of every Akaushi dam and sire over the last half-century. During the same period this data has also been used to select prospective sire and dam lines to be utilized for further genetic improvement. Consequently new sire and dam lines are only released for general production after they have been proven by extensive and accurate statistical analysis. As a result of this unique closed system and multi-trait selection process, the Akaushi breed is extremely uniform and consistent throughout its genetic line for all maternal, structural, fertility, carcass and palatability traits. No single trait has been sacrificed to develop this superior breed.
[Akaushi on Mt. Aso Japan] AKAUSHI ON MT. ASO JAPAN Therefore, Akaushi genetics may be the final ingredient to create an animal that will perform efficiently, improve consistency, maintain uniformity and maximize the gap between profit and loss. Find more information on the breed at American Akaushi Association.
Most American cattlemen have had a limited exposure to cattle from Japan. The black ones have been around for about forty years. Their limited growth and frail appearance didn’t fit our program. About five years ago we found the Red Akaushi cattle and they appeared to have potential. Semen was hard to get, but in 2013, we quietly started our experiment. To date, we are very pleased with our results. We have calved first calf heifers out of both full blood and one half blood Akaushi bulls with excellent results. Their ability to grow and eye appeal has exceeded our expectation. The long term goal for the Akaushi is to produce PRIME grading carcass for premium meat marketing programs. Based on a five year average, prime has a $200 or more head premium over high choice. The industry produces about 6% Primes. Currently, high end restaurants cannot find enough prime beef. Another niche market may be for grass fed beef. Who knows what will happen in the future. But based on consumer demand, the industry keeps changing. That being said, right now on a local level, we believe Akaushi will produce feeder cattle that will sell as good as any.
MCCS 4032 AF49761
"It's all about the girls...maternal traits are important to us"