Red Wagyu / Akaushi:
Red Wagyu are also known as Akaushi and Kumamoto Red's. Their origin is in Kumamoto Japan which is located in the middle of Kyushu island. In 1976 two Akaushi (Kumamoto red) bulls were imported into the US by Morris Whitney. They were Rueshaw (Japanese Akaushi National Champion) and Judo. A second shipment in 1994 included Shigemaru, Tamamaru, Hikari and 9 females. Kaedemaru is out of Dai 3 Namiaki which is one of the 9 females imported in 1994.
Red Wagyu contain a higher amount of monounsaturated fat than saturated fat which can lead to lower cholesterol and improved heart health, just like the black Wagyu. They have more marbling than other breeds of cattle, which gives you that tender, juicy, buttery-flavored beef that you just can't find anywhere else.
Red Wagyu / Akaushi Bulls:Higher Birth Weights, Weaning Weights, Larger Rib Eye Area, Reduced Backfat and better fleshing ability on grass. We currently have several pregnancies with calves due in the Spring and Fall of '17 by IWG Umemaru 69Z and Rueshaw II. In the spring of 2018, we will calve from Akaushi sires such as Rueshaw, Heartbrand Big Al, SOR Big Al, JC Rueshaw 92, and more. |
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Red Wagyu / Akaushi Donor Cows:Higher Birth Weights, Weaning Weights, Larger Rib Eye Area, Reduced Backfat and better fleshing ability on grass. We currently have several pregnancies with calves due in the Spring and Fall of '17 by IWG Umemaru 69Z and Rueshaw II. In the spring of 2018, we will calve from Akaushi sires such as Rueshaw, Heartbrand Big Al, SOR Big Al, JC Rueshaw 92, and more. |
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