Akaushi vs. Wagyu

Many beef consumers ask “What is the difference between Akaushi and Wagyu?”

Akaushi (Pronounced “Ah-kuh-oo-she”) is a separate and distinct breed from the other Japanese cattle. There are no similarities, genetically or phenotypically, between Akaushi and the other Japanese Breeds. The Akaushi Breed started with the South Korean breed known as Hanwoo. In ~1870 Devon was infused into the Hanwoo cattle and in ~1910 Simmental was incorporated into the breed. Around 1910 the breed was closed to any other outside genetics and the Akaushi breed was formed, and to this day remains the same, a closed herd for well over 100 years.

Wagyu: Any of several breeds of cattle, the most desired of which is genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat.

“The word Wagyu is an anglicisation of the Japanese-language “wa-gyu”, which simply means Japanese produced beef cattle. It does not describe any single breed.

Akaushi means ‘red cattle’ and this breed comes from Kumamoto, Japan. They were developed and bred to withstand the difficult climate and terrain of the area and provide a healthy beef alternative, that is very tender, outstanding in flavor and is a premium brand.

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