Matador Ranch is introducing Akaushi cattle, prized for their marbling and taste, into its breeding portfolio, with the first-generation crosses and purebreds expected this fall.
Matador’s goal is to offer a consumer-preferred product that commands a premium at market by supplying Akaushi-registered progeny initially for other breeding programs. Guests at the ranch’s hunting lodge regularly enjoy a meal featuring a mesquite-grilled Akaushi ribeye steak.
The expectation is the new breed will complement Matador’s commercial cattle operation and through artificial insemination and embryo transfer develop a foundation herd.
About the Akaushi breed
Fifty years ago, the Japan Association of Akaushi began collecting, managing and processing all carcass performance, breeding pedigrees and economic data. Master geneticists and scientists used these data to select prospective sire and dam lines, which are not released for general production until proven meritorious by extensive and accurate statistical analysis, using a sophisticated progeny-testing model. As a result of this closed system, Akaushi are extremely uniform and consistent for all carcass and palatability traits.
Akaushi (Japanese Red) is one of four Wagyu breeds. “Wa" and "gyu" means Japanese and cattle, respectively. Akaushi is particularly valued in Japan for its high quality beef. Akaushi cattle were first brought to Texas in 1994 and today the breed numbers more than 5,000 head.
For information on the cattle visit the American Akaushi Association.