Akaushi cattle were originally imported in 1976 to the US. This shipment consisted of two Tottori Black Wagyu (Mazda and Fuji) and two Kumamoto Red Wagyu Bulls (Judo and Rueshaw).

In the 1990's, there were several importations of Black and Red Wagyu genetics into the US. Most of these cattle were Black, but a few were Red Wagyu, otherwise known as Akaushi. These Kumamoto Red Wagyu imports set the foundation for the American Akaushi Cattle Breed.

Akaushi is known as the "Emperor's Breed". All Akaushi are Wagyu, but not all Wagyu are Akaushi. Wagyu refers to all Japanese beef cattle, where "Wa" means Japanese and "gyu" means cow. Akaushi is a separate and distinct breed from other Japanese cattle. There are no similarities, genetically or phenotypically, between Akaushi and the other Japanese breeds.

There's a reason chefs and butchers around the world call Akaushi wagyu the perfect steak. It's not just about how it looks. It's about how it tastes, feels, and how it performs nutritionally.

The high amount of oleic acid found in Akaushi beef gives it a deep, buttery taste, unlike any other beef on the American market.

When you cut into an Akaushi steak, you'll notice the difference right away. The marbling is finer, more consistent, and evenly distributed through the meat. As it cooks, that marbling melts into the muscle fibers, creating a natural baste that infuses the beef with flavor. The result is a rich, buttery taste with layers of savory depth. It's indulgent, but not heavy, a balance that few other breeds can achieve.

For restaurants, this means a higher level of consistency and satisfaction for every diner. For retailers, its a product that practically sells itself through its
appearance and taste.

Whether you're serving a perfectly seared Ribeye or showcasing premium Akaushi ground beef, your customers will taste the quality from the very first bite.