Akaushi (pronounced Ah-kuh-OO-shi), or Japanese Red, is one of the four Wagyu breeds. Akaushi cattle, also called Akage Washu, Japanese Brown, or Japanese Red, are a type of domestic beef cattle and one of the four Wagyu breeds. “The word Wagyu is an anglicization of the Japanese-language “wa-gyu”, which simply means our (Japanese produced) beef cattle. It does not describe any single breed.” Akaushi are Wagyu BUT not all Wagyu are Akaushi. All Fullblood Akaushi cattle are red, but not all red cattle are Fullblood Akaushi!All ALL Akaushi is known as the “Emperor’s Breed.” All Akaushi are Wagyu, but not all Wagyu are Akaushi. The Akaushi breed did not exist outside of Japan until the 1990s. Akaushi cattle are known worldwide for their distinct marbling that gives Akaushi beef a melt-in-your-mouth texture and rich, buttery flavor. For more than 100 years, this breed has been carefully improved while keeping all of its original qualities. No important traits were lost during this process. 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. Based on research 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. Akaushi cattle were originally imported in 1976 to the U.S. This shipment consisted of two Tottori Black Wagyu (Mazda and Fuji) and two Kumamoto Red Wagyu bulls (Judo and Rueshaw). In the 1990s, there were several importations of Black and Red Wagyu genetics into the U.S. Most of these cattle were Black but a few were Red Wagyu, otherwise known as Akaushi. These Kumamoto Red Wagyu imports set the foundation for the American Akaushi cattle breed. These cattle are mostly raised in Japan but also in the United States, where they were first brought in 1994. The same closed herd and multi-trait selection process used in Japan, is now used in the United States by the American Akaushi Association members. Coupled with the recorded parentage of the U.S.-born calves, the lineage of the American Akaushi can be traced back over 30 generations to the origin of the breed. American Akaushi registered full-blood cattle are direct descendants of the Mount Aso Region's revered Akaushi herds. The American Akaushi Association is committed to increasing the number of Akaushi-influenced cattle by working with producers who desire to significantly improve the quality and value of their herd. Today when Akaushi cattle are recorded with us, DNA testing is required to ensure the breed's world-class genetics are preserved. This improvement was possible because of a special breed association that collected detailed information about each cow. Also, before new Akaushi cattle were used for production, they went through careful statistical analysis to make sure they met high standards. In the U.S., where it is known as American Akaushi, the breed has been further developed, improving its carcass performance. Cattle from this breed can live up to 20 years, which is slightly longer than Simmental cattle. Their productive life is also longer, as cows can reproduce even at 15 years old, and bulls can be used for breeding until they are 10 to 11 years old. Their long lifespan makes them a reliable choice for breeding and herd sustainability. In the currentWagyu cattle world, it is well known that Akaushi with bloodlines from Tamamaru are considered cattle with a moderate frame.