We are a cow/calf operation, breeding and raising Red Angus/Akaushi and Akaushi cattle, a Japanese breed of high marbling beef. 

History of the breed:

(From the American Akaushi Association) “Eighty-plus years ago the Japanese Association of Akaushi was created in order to collect, manage and process all Akaushi data.  The association has collected carcass performance, breeding pedigrees and economic data for every animal in the entire breed.  This data has been used in the selection of every Akaushi dam and sire over the last half-century.  During the same period this data has also been used to select prospective sire and dam lines to be utilized for further genetic improvement.  Consequently new sire and dam lines are only released for general production after they have been proven by extensive and accurate statistical analysis.  As a result of this unique closed system and multi-trait selection process, the Akaushi breed is extremely uniform and consistent throughout its genetic line for all maternal, structural, fertility, carcass and palatability traits.  No single trait has been sacrificed to develop this superior breed.”

Akaushi vs. Waygu:

Akaushi 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. (Wikipedia)

According to Mitsuru Minezawa, a prominent Japanese animal science researcher and academic,   “The word Wagyu is an anglicisation of the Japanese-language “wa-gyu”, which simply means our (Japanese produced) beef cattle. It does not describe any single breed.”  He defines contemporary Japanese Wagyu as comprising four distinct breeds, in addition to two indigenous Japanese cattle breeds (Mishima and Kuchinoshima) both of which survive only in non-commercial, trace populations. The four distinct breeds are Kryoshi (Kuroushi, Kuroge Washu), Akaushi (Akage Washu), Japanese Polled (Mukaku Washu) and Japanese Shorthorn (Nihon Tankaku Washu).

With this definition, there is even more clarity that the term “Wagyu” is an origin, NOT A BREED.