Great beef comes from superior genetics. The paternal genetics of our grass-fed beef is Akaushi. What Does Akaushi Mean? Akaushi is a breed originating in Kumamoto, Japan. The breed’s name
translates to “red cow” and it is one of Japan’s four indigenous breeds. Akaushi beef is a significant source of oleic acid – the compound in olive oil that the USDA states is “good for the heart”. Akaushi beef naturally contains intense marbling. While it is generally thought that fat is responsible for the palatability of beef, it is actually the monounsaturated fat that is responsible for the flavor. The marbling in Akaushi beef contains a much higher percentage of monounsaturated fat than any other beef raised in the United States. As a result, Akaushi beef has an undeniably rich buttery flavor paired with juiciness and tenderness throughout.
The American Heart Association notes that a diet with a higher concentration of monounsaturated fat can lead to lower cholesterol, an improved HDL/LDL ratio, the prevention of coronary heart
disease and weight loss. “When people try it, they don’t need to know the nutrition; they just know it’s the best beef they’ve ever had.”
Antibiotic and Hormone Free
Living a natural life by grazing grasses and forbs their entire lives, the cattle are antibiotic free & never given growth hormones. With low stress handling in mind they seldom become ill requiring treatment. If an illness does occur the animal is compassionately treated and removed from the program. All of our beef is 3rd party DNA verified. (www.akaushi.com)