About Akaushi
Over 100 years of quality genetics
Carcass quality and consistency
Extraordinary hybrid vigour
Akaushi (pronounced Ah-ka-OO-shi.) or Red Wagyu are a separate and distinct breed from the other Japanese cattle. When we refer to Wagyu cattle we are talking about Japanese cattle, renowned for high marbling. However, the Akaushi and Black Wagyu are not genetically or phenotypically related. If you cross an Akaushi with a Black Wagyu, it is an F1 cross- not a full blood Wagyu. Because of this, there are many genetic differences between the two and we focus on what sets Akaushi cattle apart from other Japanese cattle breeds.
The History
Akaushi cattle have been developed in Japan for over 100 years, focusing on improving and controlling the genetics in order to create an animal that performs efficiently, maintains uniformity and maximises the gap between profit and loss. Realising the value of their unique product, the Japanese government had banned the export of any Akaushi cattle and had a closed herd on which data was collected and utilised.
In 1976 two Akaushi bulls were imported in to the USA, along with two heifers and then in 1994, 12 males and females were also imported from Japan. From this consignment, we can trace our genetics back to Big Al and Dai 10 – Big Al a son of Dai 10 (Dai 10 remained in Japan- a heifer was inseminated before being exported).
Benefits of Breeding Akaushi
Akaushi cattle produce a carcass quality and consistency that is superior to most other breeds. The marbling contains a higher percentage of monounsaturated fat, which is recognised for its health benefits.
Akaushi cattle were developed in the tropical Kumamoto region and have been exposed to tick- born diseases, external parasites and other natural endemic factors in the humid and hot conditions. They developed smooth coats and thick loose skin and a coat colour that enables the animal to reflect infrared and ultraviolet radiation. This makes Akaushi an optimal choice for the tropical and sub- tropical areas of Northern Australia. You get the protection without losing the marbling that Akaushi is renowned for.
Akaushi cattle are renowned for low birth weight of a Wagyu but the hybrid vigour of the breed will result in a heavier calf at weaning time. Therefore you get more calves on the ground and a high quality carcass. We have selected our genetics based on low birth weight but high 200 day weight and look to bring that genetic benefit into your herd.
