Akaushi-Heartbrand Beef | TheAmerican Rancher

On this episode, we’re focusing on the proven success of Akaushi cattle, a wagyu breed from Japan that’s now proudly know as “The American Akaushi”. This breed’s growth and applications are endless. The expectations of American beef consumers are very high. Across the country, butcher shop owners, doctors, award-winning chef and supermarket executives affirm that the Akaushi breed exceeds those expectations. Akaushi genetics increases everyone’s operation's marketing versatility, from selling seed stock to branded beef programs, all of which deliver great premiums for your cattle. The future of the beef industry is in the hands of ranchers across America, and a successful future is based on data. The growth of the American Akaushi Association is proof how much traceability and data really matter.
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[@jeesalva.e5455]

como siempre exelente video!!! no me pierdo ninguno de sus videos, saludos desde Zacatecas México !!!!

[@franc362]

Sí son excelentes programas
Hoy aprendí sobre él impresionante marmoleo de la carne de la raza Akawshi

[@anettesang5384]

Gracias a DIOS por estás familias esforzadas, bendiciones pon tan importante genética, muy interesante, saludos desde Chiriqui, Panamá 👋🇵🇦😍

[@zaimilunglengt.remsanga2748]

Love from Mizoram, India

[@ricardovelazquez6691]

Mexico también es America!

[@ojstroberi3601]

Mantapb👍

[@billcarp3523]

Now I'm terribly hungry for some good, savory beef........

[@angelicac3786]

Hi! We recently purchased akaushi heifer from US. May i know the right breeding age of akaushi heifer? Thank you! Hoping for your reply.

[@TS-vr9of]

Heartlands website says 14-20 months.

[@shaynelammas9413]

To Angelica these are Wagyu with a name change really and are tan Wagyu not black tho . There’s no breed called Akaushi really

[@markgilrosales6366]

@@shaynelammas9413 it's japanese brown, not black.

[@juliosalinas2242]

Nosotros matamos 250 cabesas ala semana de esa clase de ganado en Caviness beef Packers

[@ss-2408]

สุดยอดสวยงาม

[@yoopermann7942]

how does this breed handle the extreme cold?

[@AngusBlancojavierbetancour5762]

Good comes from high tropic zone Kumamoto and Korea.

[@henrymorgan3982]

Nice commercial.

[@dvice7037]

The guy "chef jon bonnell" is showing an F1 steak and not a full blooded wagyu steak. You can tell by the day marble. In America you can call 50% wagyu steak. He also doesn't have it on the menu

[@BlueMax333]

we have all heard of Chinese knockoffs. Is Akaushi the American knockoff of the Japanese wagyu?

[@florentinocuellar2240]

Xx serat africa