Akaushi Waygu-Angus Cross

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SHOP BULK GRASS FED AND FINISHED AKAUSHI WAYGU-ANGUS CROSS

All-Natural Grass-Fed & Finished Akaushi F-1 Beef – Whole Deposit

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All-Natural Grass-Fed & Finished Akaushi F-1 Beef – Half Deposit

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All-Natural Grass-Fed & Finished Akaushi F-1 Beef – Quarter Deposit

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  • “In a 2022 study of Red Angus × Akaushi cross-breed steers, those finished on pasture showed significantly higher levels of n-3 polyunsaturated fatty acids (PUFAs), conjugated linoleic acid (CLA) and vitamin E, compared to grain-finished steers. PubMed+1


  • That same study found the Akaushi-cross (AK) breed had higher selenium and zinc concentrations compared to Red Angus alone, independent of diet. PubMed+1



  • “Because of the more favorable fatty-acid and antioxidant profile in grass-finished Akaushi-cross beef, consumption of this beef may benefit human health. PubMed


  • “Our Grass Fed – Grass Finished Akaushi-Angus cross draws on these findings—raised 100% on pasture, no hormones/antibiotics, and finished naturally—so you’re getting a product aligned with the best nutritional profiles documented in Wagyu/Akaushi-cross research.”


  • Results based on peer-reviewed studies of Akaushi/Wagyu-cross cattle; actual results may vary based on diet, age, and cut.




SHOP BULK GRAIN FINISHED AKAUSHI WAYGU-ANGUS CROSS

All-Natural Grain Finished Akaushi F-1 Beef – WHOLE Deposit

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All-Natural Grain Finished Akaushi F-1 Beef – HALF Deposit

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All-Natural Grain Finished Akaushi F-1 Beef – QUARTER Deposit

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  • “Studies on Wagyu and Wagyu-cross cattle show higher intramuscular fat, higher oleic acid (>40 % of total fat) and more favorable lipid-health indices (lower atherogenic and thrombogenic indices; higher hypocholesterolemic/hypercholesterolemic ratio) compared to conventional beef. PMC+2ReDivia+2


  • Results based on peer-reviewed studies of Akaushi/Wagyu-cross cattle; actual results may vary based on diet, age, and cut.

  • “For example, one Spanish study reported Wagyu entrecôte had 55.8 % unsaturated fatty acids vs 53 % in a conventional cross, and oleic acid 47.5 % vs 43.3 % respectively. Universidad de Cuenca


  • “Our Grass Fed – Grain Finished program uses Akaushi-Angus genetics and a locally-sourced all-natural grain finish to achieve a richly marbled beef profile—while still delivering the breed-specific fat quality benefits documented in Wagyu/Akaushi research.”


KEY STUDIES & WHAT THEY SHOW

  1. “Fatty Acid and Micronutrient Profile of Longissimus Lumborum from Red Angus and Red Angus × Akaushi Cattle Finished on Grass or Grain” by L. Krusiński et al. (2022)


    • Studied Red Angus (RA) vs RA × Akaushi (AK) crossbreed steers, fed either grass‐finished or grain‐finished diets. PMC


    • Key findings: Diet had the strongest influence on fatty acid (FA) & micronutrient profiles; grass‐finished beef was higher in n-3 (omega-3) PUFA (p < 0.001), CLA (p < 0.05), vaccenic acid (p < 0.05), iron (p < 0.001) and vitamin E (p < 0.001) compared to grain‐finished. Breed effects (RA vs RA×AK) were observed for lauric and myristic acids (p < 0.05), selenium (p < 0.05), and zinc (p < 0.01) with AK cross containing higher levels. Importantly: Diet × breed interactions were non-significant.


  2. “Beef Nutritional Characteristics, Fat Profile and Blood Lipids After Feeding Wagyu vs Conventional Beef” by Vázquez-Mosquera et al. (2023)


    • Looks at Wagyu vs conventional beef in terms of fat composition and impact on blood lipid profiles in human subjects. PMC


    • Findings: Wagyu beef had significantly higher intramuscular fat in some cuts (e.g., sirloin) and when the fat was higher in oleic acid, human feeding trials showed improvements in lipid ratios (e.g., total cholesterol/HDL) with consumption of higher oleic beef.


  1. Wagyu–Angus cross improves meat tenderness compared to Angus cattle (Duarte et al., focusing on Wagyu×Angus crosses)


    • This study shows that Wagyu‐sired (or Wagyu‐Angus cross) cattle had higher intramuscular fat (IMF) and improved tenderness compared to Angus alone. ResearchGate



  2. “Genetic variation in growth, carcass composition, quality and fatty acid composition of Wagyu-Angus and Wagyu-Angus‐cross cattle” (USDA project)


    • An ongoing (or recent) USDA‐funded study that includes Wagyu×Angus crossbreeds and their fatty acid composition. NIFA Reporting Portal



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