You may have heard “all Akaushi are Wagyu, but not all Wagyu are Akaushi”. Akaushi are one of only two Wagyu breeds raised outside of Japan: Japanese Brown. The Akaushi breed was initially known as Kumamoto Red, prized for its marbling and tenderness. It’s origins can be traced to the Kumamoto Prefecture of Japan where it was known as The Emperor’s Breed. Akaushi cattle carry specific genetic markers for tenderness distinguishing them from other all other breeds of cattle, including other Wagyu breeds. Akaushi have a higher percentage of oleic acid, which is a monounsaturated fatty acid found in olive oil, nuts, and produced naturally by our bodies. Several studies have linked consuming additional Oleic Acid to potential health benefits, such as reducing the risk of many diseases caused by inflammation in the body. The genetic differences are worth investigating in your search for superior beef.
Akaushi specific research compiled by Dr. Stephen Smith, Texas A&M University, reported per 100 grams of raw meat a MUFA:SFA ratio of 1.26, oleic aid content of 9.56 grams, and CLA content of 89 mg. Essentially, the higher ratio of mono to unsaturated fats and increased levels of oleic and conjugated linoleic acid found in Akaushi beef, compared to all other breeds, means you can have your beef and eat it too!