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. These cattle are now known as Red Wagyu, or Akaushi. They carry specific genetic markers for tenderness distinguishing them from other all other breeds of cattle. They have earned a reputation as the Heart Healthy Beef due to their higher percentage of oleic acid. This is a monounsaturated fatty acid found in olive oil, nuts, and produced naturally by our bodies. In comparison to other breeds they have a higher concentration of Omega 3. 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. Akaushi, aka Red Wagyu, 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, increased levels of oleic acid, and conjugated linoleic acid found in Akaushi beef means…………… YOU CAN HAVE YOUR BEEF AND EAT IT TOO!