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Breed registry formed for American Akaushi CattleAmerican breeders of Akaushi cattle (Japanese Red) are pleased to announce the formation of an association and breed registry. The American Akaushi Association is headquartered in Yoakum, Texas and will register cattle that are Fullblood Akaushi, as well as commercial cattle that are bred to Akaushi sires through AI or natural service. Akaushi is one of the four indigenous breeds to Japan, where it is particularly valued for the amazing health benefits and high quality of its beef. Akaushi cattle were first brought to Texas in 1994 and today the breed numbers over 5,000 head. For more than 100 years the Akaushi breed has been subjected to intense genetic improvement. Eighty plus years ago the Japanese Association of Akaushi was created in order to collect, manage and process all Akaushi data. During the same period this data has also been used to select prospective sire and dam lines to be utilized for further genetic improvement. As a result of this unique closed system and multi-trait selection process, the Akaushi breed is extremely uniform and consistent and offers a unique combination of fertility, maternal, structural, growth, carcass and palatability traits that make them desirable for all levels in the production chain--cow-calf, feeder, packer and consumer. No single trait has been sacrificed to develop this superior breed. These same techniques have also been implemented in the United States. Coupled with the recorded parentage of the U.S.-born calves, the linage of the U.S. cattle can be traced back over 30 generations to the origin of the breed. American Akaushi cattle are 100 percent pure and are direct descendants of the Mount Aso region's revered Akaushi herds. "Over the years I have headed two major packing companies and in this line of work, I have always looked for what would be the perfect cattle for our industry. For two years, I have studied and worked with Akaushi cattle and believe they are the perfect cattle. These cattle can change the industry and be beneficial in terms of the profitability they bring to each of the production segments and the healthy, tasty product they offer the consumer," says Bill Fielding, chief executive officer for HeartBand Beef, Inc. Akaushi beef offers the consumer, a rich, buttery flavor that is juicy and tender throughout. In addition to the high quality of the meat, Akaushi beef is known for its extraordinary health benefits. Akaushi contains a higher concentration of monounsaturated fat relative to saturated fat, which the American Heart Association notes can lead to lower cholesterol, the prevention of coronary heart disease, and weight loss. In addition the meat has significant amounts of oleic acid, which USDA says is good for the heart. "My professional, scientific and practical experience with Akaushi cattle involving diverse type of ecosystems, management techniques and feeding systems over the last ten years, reaffirms the uniqueness of this breed and without question; Akaushi is today the genetic alternative needed by the commercial producer in order to improve consistency and uniformity on all fundamental carcass and palatability traits at an affordable level, while producing more healthy beef than traditional western breeds." Dr. Antonio Elias Calles, president, HeartBrand Beef Inc. For additional information on membership, the cattle and how you can become involved with American Akaushi genetics in your existing cattle program, contact the association at 877-AKAUSHI or e-mail info@akaushi.com. You may also access information at www.americanakaushiassociation.com.
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