12 minute read
Seeing Red: Understanding Akaushi Cattle
The US Perspective
Within Australia, Akaushi cattle make up less than 1% of registered Wagyu cattle with the Australian Wagyu Association. However, in the USA, Akaushi's influence is significant, with estimates that they may contribute up to 30% of Wagyuinfluenced cattle, particularly in Southern USA states.
We've spoken to Legendary Akaushi and Heartbrand, two of the largest Akaushi herds in the USA, who have contributed to this article.
Characteristics of Akaushi
Akaushi cattle, also known as Red Wagyu in Australia, were brought to the US alongside Black Wagyu in the 1970s and 1990s. With only about 20 animals forming the base herd outside of Japan, these red beauties have adapted well to the open pastures of America. Unlike other Wagyu-type cattle, Akaushi cattle are known for their weight gain, milk production, and muscle mass, thriving in both pasture and feedlot environments. This makes them a popular choice for ranchers across the country.
Akaushi bulls are particularly prized for their soundness, with strong legs and feet that allow them to navigate rough terrain easily. Their fertility is another standout feature—Akaushi bulls mature early and can cover more cattle than their European counterparts. Many commercial cattlemen choose Akaushi bulls for crossbreeding, producing F1 Wagyu beef that significantly improves carcass quality. These bulls not only improve the genetic quality of their herds but also offer longevity, with many Akaushi cows remaining productive well into their teenage years. At Legendary Akaushi, some cows are still breeding and calving at 18 years old, and we've even flushed embryos from 20+-year-old cows, ensuring that their superior genetics live on.
Akaushi’s performance also shines in the grid-based pricing system that’s becoming increasingly popular in the U.S. beef industry. Ranchers are rewarded with premiums based on USDA Grade and Yield Grade, and Akaushi bulls consistently deliver. Pairing Akaushi bulls with high-quality Angus cows routinely results in over 85% of carcases grading Prime. Plus, their excellent Yield Grades prevent deductions that can otherwise reduce profits on the grid. In short, Akaushi cattle are helping commercial producers hit quality and yield targets with ease.
AKAUSHI vs WAGYU
Wagyu is a collective term for all Japanese cattle. “Wagyu” translates simply enough as “Japanese cow.” Akaushi is a specific Wagyu cattle breed, separate and distinct from other Japanese cattle breeds. Wagyu is known around the world for its unbelievable taste, texture and tenderness. Akaushi also delivers this unbelievable taste, texture and tenderness.
Most cattle store much of their fat under their hide. Akaushi are one of the few breeds that naturally deposit fat intramuscularly. The distribution of marbling in Akaushi beef – which is the fat throughout the meat – improves tenderness and flavour intensity.
Legendary Akaushi
Nebraska and Wisconsin, USA
Founded in Legacy. Powered by Data. Legendary Akaushi was founded in 2015 under the vision of Bill Fisher, with a mission to preserve the prized Wagyu and Akaushi genetics that have shaped the beef world. Since then, Legendary Akaushi has been a trailblazer, breeding and showing multiple champions, including SOR Hiromitsu 1090D, a two-time Grand Champion at the Houston Livestock Exposition and Wagyu Champion of the World in 2018, and LAG Kahlua 2158F, Ms. World Wagyu 2020.
In 2023, tech mogul Steve Cottrell took the reins, relocating Legendary Akaushi's operations from Texas to Nebraska and Wisconsin. Steve’s vision? To push the boundaries of cattle genetics and ranching, blending modern data science with the legacy of Akaushi cattle. With a focus on creating new maternal lines and precise data tracking, the ranch continues to innovate while staying true to its roots.
The Nebraska ranch, spanning 6,000 acres, serves as the headquarters for Legendary Akaushi's Fullblood Akaushi herd. Here, we focus on embryo production, using cuttingedge technology to maximize the genetic potential of our cattle. With a GrowSafe Feedyard and ultrasound protocols in place, we are constantly collecting data to identify the most efficient, high-marbling animals. This precision allows us to offer elite genetics to our clients, helping them improve their own herds through high-quality embryos and bulls.
Akaushi cattle’s versatility, from pasture to plate, coupled with their exceptional fertility and performance, makes them the ideal choice for modern ranchers. Whether you’re raising cattle in the heat of Texas or the cold of Canada, Akaushi cattle deliver on every front, providing long-term value and unmatched quality in the beef industry.
Legendary people at Legendary
At Legendary Akaushi, the people are the backbone of their success, each bringing unique expertise that enhances the quality and operations of the ranch. From breeding to data science, the team’s dedication to excellence ensures that they continue to lead in the Akaushi and Wagyu industries.
Steve Cottrell Visionary Leader & Data Innovator
Steve Cottrell, a successful tech entrepreneur, brings his passion for innovation and data-driven strategies to the ranch. His tech-savvy approach sets Legendary Akaushi apart. Under his leadership, the ranch has implemented precise data collection methods to optimise cattle genetics and enhance overall herd quality. His focus on integrating cutting-edge technology with traditional ranching ensures that Legendary Akaushi remains at the forefront of the industry.
Michelle Johnson Breeding Specialist and Ranch Operations Expert
Michelle Johnson is the General Manager of Legendary Akaushi, known for her expertise in breeding and ranch operations. With years of experience in managing elite Wagyu genetics, she has elevated operations to global prominence. Michelle oversees day-to-day ranch operations and ensures the highest standard of care for the cattle, contributing to the production of top-tier seedstock and beef.
Aaron Harris Data Science and Operations Expert
Aaron Harris leads the data and operations side of Legendary Akaushi, utilising his background in data science to advance cattle performance. He focuses on using genetic data to improve the quality of the herd, ensuring that our breeding decisions are backed by the latest analytics. Aaron’s work in setting up systems for data collection allows us to breed animals with superior traits that translate into high-performing cattle. His ability to marry agriculture with data science plays a critical role in refining our breeding program and driving overall efficiency.
The Ranch Hands The Heart of Daily Operations
The ranch hands at Legendary Akaushi are the unsung heroes who ensure the smooth operation of the ranch. From calving to feeding and monitoring herd health, their dedication and expertise are vital to maintaining high standards and producing world-class Akaushi cattle.
Each member of the Legendary Akaushi team brings a specialised skill set that contributes to the overall success of the ranch. Together, they ensure that Legendary Akaushi continues to produce world-class Akaushi cattle, combining the best of traditional ranching with modern technology and data-driven innovation.
Expanding operations
With his acquisition of Legendary Akaushi and ShowMe Wagyu, Steve needed more ground to accommodate his expanding herd. Steve’s 1,500-acre Wisconsin ranch runs smaller Fullblood Akaushi herds and serves as a development hub for bulls and heifers. Meanwhile, the 6,000-acre Nebraska ranch has become the headquarters, housing the Fullblood herd, overseeing embryo production, and conducting cutting-edge research with a GrowSafe Feedyard.
In total, Legendary Akaushi runs around 350 Fullblood Akaushi cows and 500 commercial cows, with state-of-theart facilities for embryo production, data collection, and sales coming online soon. The future is bright, and Legendary Akaushi is positioned to lead the industry forward.
Partnering for success with AuWA
Legendary Akaushi Ranch recognizes the critical importance of collaboration in advancing the Akaushi and Wagyu cattle industries. The ranch has formed strong partnerships with the Australian Wagyu Association (AuWA), recognized as the true gold standard in the Wagyu industry, as well as other top producers. By working with AuWA and leveraging their industry leadership, Legendary Akaushi gathers and analyzes performance data that is essential for the breed’s development, broader adoption, and continued success. At present, there is limited performance data on Akaushi cattle, but Legendary Akaushi is committed to changing that. Through its involvement with BreedPlan, the ranch aims to normalize Expected Progeny Differences (EPDs) and Estimated Breeding Values (EBVs) for Akaushi, allowing producers to make better-informed decisions. By comparing Akaushi with Black Wagyu, the ranch seeks to provide valuable insights that will benefit the entire industry.
Legendary Akaushi’s data program is not confined to a single association or method. The ranch firmly believes that on-the-ground data is the most valuable asset in driving improvements. Over the next few years, Legendary Akaushi will share its data insights through podcasts, blogs, and industry reports, helping other producers refine their programs and prove the value of their cattle. The ranch also plans to work closely with its clients and small producers, assisting them in showcasing the potential of their own herds. The AuWA has been an excellent partner for Legendary Akaushi, and the ranch looks forward to expanding Akaushi’s presence in the herd book while continuing to compare the results of different breeding programs. Legendary Akaushi’s commitment to data-driven success and collaboration is a key factor in advancing the breed for the future.
Heart Brand Akaushi Beef
Texas, USA
HeartBrand Certified Akaushi Beef begins with family. The company was founded by fifth-generation Texas cattle ranchers Ronald and Jordan Beeman, and they’re committed to delivering the best beef eating experience. HeartBrand Beef is extraordinarily tender and can be cut with a butter knife. Its intense marbling results in a distinct, buttery flavor.
HeartBrand was the group that originally imported the Akaushi cattle from Japan to the United States in 1994. The original HeartBrand group grew the Akaushi herd tremendously from the mid-90s to 2006 where the Beeman family became the new owners of the Akaushi Cattle.
HeartBrand headquarters is in central Texas between Houston, San Antonio and south of Austin about an hour. The Cattle headquarters is located here as well as accounting and our meat sales offices. We have about 15 different feedlots located in South Dakota, Nebraska, Idaho, California, Colorado, and Missouri, but the largest is in the Texas Panhandle. We harvest our cattle at Caviness beef packers in Hereford, Texas every Thursday morning and in Brawley, California about once a month.
The HeartBrand operation sells approximately 500 bulls and 300-400 females across the globe annually. As well as elite embryos and semen into purebred herds and semen for commercial dairy use. United States commercial producers that use Akaushi bulls can offer those offspring back to HeartBrand for their beef program.
The feeding program, is all natural in the sense that the animals never can be treated with a hormone implant, and in the finishing feedlot phase, they cannot be fed antibiotics, animal byproducts, or hormones. HeartBrand has a team of beef salesman and work with big box distributors to distribute HeartBrand Beef throughout the United States as well as about 15 to 20% export.
The HeartBrand team believe that the Akaushi Cattle have been the best option to increase marbling, tenderness and flavour without sacrificing performance production traits like growth, conversions, muscle and reproductive efficiency.
HeartBrand cattle are on grass until they are 500-700 pounds, then transitioned to a higher energy feed that gives them intense marbling. Mother cows live on grass their entire lives.
Akaushi beef has a higher concentration of monounsaturated fat which the American Heart Association notes can lead to lower cholesterol, the prevention of coronary heart disease and weight loss? Akaushi beef is also a natural source of oleic acid which gives HeartBrand Certified Akaushi Beef its buttery taste and is good for the heart.
Experts that support health claims of HeartBrand Beef
Dr Stephen Smith is a professor of meat science in the Department of Animal Science at Texas A&M University and has conducted research on the health benefits of Akaushi beef.
Dr Smith teaches meat science, nutrition and physiological nutrition courses. He also conducts research on the growth and development of adipose tissue, particularly in the bovine species. He has investigated the limitation of cattle to marble and has used his background in molecular biology to investigate lipid metabolism in the bovine muscle.
Dr Smith has received national and international recognition, including receiving the American Society of Animal Science Southern Section Outstanding Young Animal Scientist Award in 1988 and the Animal Growth and Development Award in 1999
Dr Smith is a member of the Intercollegiate Faculty of Food Science and Technology and the Intercollegiate Faculty of Nutrition. Professional memberships include the American Society for Nutrition, the American Meat Science Association and the American Society of Animal Science.
Why have I never heard of Akaushi?
Previously, Akaushi beef had been limited solely to Japan, where herd size and beef supply had been restricted by the scarcity of grazing land. In 1994, a group of ranchers brought eight cows and three bulls to Texas, becoming the first breeding nucleus outside of Japan.
HeartBrand Beef has taken great care to diligently maintain Akaushi genetics by replicating Japanese production systems, management practices and breeding programs. Their herd is now more than 14,000 head strong.
Benefits of Akaushi genetics to your herd?
Bull longevity typically live 10+ years and often double the quality grade in USA beef production.
Cow longevity, on average, is eight years of calving. Cows are known for their high fertility, calving ease and quality udders, feet, and legs.
Environmental adaptability. The Akaushi breed is successful across all climates, including cold, heat, high altitude, etc.
Increased consistency in both cattle and meat type. Hybrid vigor allows for rapid improvement in just one generation.
