VEAL STATION MEATS & MORE
BUY DIRECT FROM OUR LOCAL RANCHERS SO YOU KNOW WHAT YOU ARE EATING.
WE SELL USDA INSPECTED & PROCESSED BEEF
Welcome to Veal Station Meats
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.
MEAT INFORMATION & PRICES
Near Weatherford, Texas, we've embarked on a mission to redefine the standard of premium beef. Our unique Wagyu/Angus crossbreed, known as "Wangus," is developed to achieve a culinary masterpiece – beef that boasts the best attributes of both renowned lineages. Imagine the unparalleled, buttery marbling and rich, savory depth of Wagyu, perfectly melded with the inherent tenderness and robust beefy flavor that Angus is celebrated for. This blend results in an exquisite eating experience, delivering a taste and texture that truly stands apart, providing the perfect beef with a rich, savory taste.
Our commitment to excellence extends from the pasture to your plate. Every cut of Weatherford Wangus is proudly USDA processed to the highest standards of CHOICE and PRIME grades, guaranteeing a superior product you can trust. We understand that every chef and family has unique preferences, which is why we offer unparalleled flexibility: you have the freedom to specify the precise cuts you desire, ensuring your order is perfectly tailored to your culinary needs.
For years, the American public has been conditioned to believe that all dietary fat is a culinary villain. However, we're here to challenge that outdated notion, revealing that not all fats are created equal – and our Wagyu fat is not just good, it's exceptional. The secret lies in Wagyu's unparalleled genetic predisposition, resulting in intensely soft, intricate marbling that sets it apart. This isn't just aesthetic; it's a marker of superior nutritional quality. Unlike the harder, less beneficial fats often found in commodity beef, Wagyu boasts significantly higher percentages of health-promoting monounsaturated fats – the same "good" fats found in avocados and olive oil. Furthermore, it's a remarkable source of essential omega-3 and omega-6 fatty acids, crucial for overall well-being, and surprisingly, contains lower cholesterol levels than standard beef. This unique, beneficial fat profile is precisely what imbues Wagyu with its legendary, melt-in-your-mouth tenderness and incredibly rich, nuanced flavor, meaning that indulging in our Wagyu isn't merely a decadent culinary experience; it's an intelligent dietary choice, perfectly suitable for those seeking a well-balanced and genuinely healthy lifestyle.
Convenience is key, and we're pleased to offer direct delivery of your premium Wangus beef right to your doorstep. To maximize value and embrace community, we actively encourage pooling resources with family, neighbors, or co-workers, allowing everyone to enjoy our exceptional beef more economically. Please note that developing beef of this caliber requires a dedicated process; an approximate 3 to 5 week wait time is required for the meticulous aging, expert processing, and careful packaging of your order, ensuring you receive a product of peak flavor and quality that is truly worth the wait.
“Our American home grown beef is unmatched in safety, nutrition, and consumer trust—dollar for dollar, nothing surpasses this U.S. beef. If you and/or your family or friends are interested in a whole beef or want to coop together and buy beef direct from Moore's Hilltop Ranch in Parker County Texas that are sixth generation ranchers then here are our current prices –
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Wagyu/Angus prices are:
WHOLE BEEF $6.25/LB average 750 LB. HANGING wt. . - $400 DEPOSIT
½ BEEF HALF – $6.75/lb. average. 375 LBS. HANGING wt. - $200 DEPOSIT
1/4 BEEF - $7.25/LB. average 187.50 LB. HANGING wt. - $100 DEPOSIT
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Angus prices are:
WHOLE BEEF $5.75/LB average 750 LB. HANGING wt. . - $400 DEPOSIT
½ BEEF HALF – $6.00/lb. average. 375 LBS. HANGING wt. - $200 DEPOSIT
1/4 BEEF - $6.50/LB. average 187.50 LB. HANGING wt. - $100 DEPOSIT
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Our processor has been in the business for over 50 years so this IS NOT an outfit that is still trying to learn the ropes. We AIM TO PLEASE & are willing to help make your beef the way YOU want it.
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Processing & vac pac average $1.25 per lb. depending on the way each buyer prefers their processing.
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Expect approximately 3 to 5 week wait time for CUSTOM processing after placing your order. We hang & age your beef before we cut to your specifications and vacuum pack your cuts for longer freezer life.
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CALL 817-925-8305 TO PLACE YOUR ORDER OR FOR MORE INFORMATION
Kobe beef, a name synonymous with unparalleled culinary excellence, originates exclusively from a specific lineage of Akaushi cattle raised in the Hyogo Prefecture of Japan. These animals are renowned for their exceptionally high degree of marbling, a characteristic that imbues the meat with its signature buttery texture and rich, nuanced flavor. While the term "Kobe beef" is strictly defined and protected in Japan, its usage in the United States has broadened. Here, it often refers to cattle of Japanese descent, specifically Wagyu, that exhibit superior marbling compared to the average. This Americanized interpretation acknowledges the prestigious lineage and high-quality traits associated with Japanese beef, even if they don't meet the stringent geographical and genetic requirements of true Kobe beef.
The Akaushi breed itself represents a pinnacle of Wagyu genetics, and within this esteemed group, the cattle from the Kobe region stand out for their exceptional quality. Therefore, it is accurate to state that Akaushi can indeed be both Wagyu and, when raised under the strict standards of the Kobe region, Kobe beef. The distinction lies in provenance and adherence to specific breeding and raising protocols. Companies like Legendary Akaushi Genetics take immense pride in cultivating beef from these high-caliber animals, emphasizing the superior marbling and genetic heritage that contribute to an undeniably premium product. They are dedicated to producing beef that honors the legacy of Akaushi and aligns with the widespread recognition of Wagyu as a benchmark for exquisite meat.
Akaushi beef stands apart as a truly exceptional culinary indulgence, promising a dining experience that transcends the ordinary. Often hailed as "Emperor's Wagyu," its regal moniker is well-earned, stemming from a remarkable marbling pattern that imbues the meat with unparalleled tenderness and a rich, complex flavor profile. This exquisite beef boasts a velvety texture that melts in your mouth, leading to what can only be described as beef nirvana. While its premium status places it at a higher price point, around $50 or more per pound, the sheer quality makes an occasional Akaushi steak or roast an unforgettable treat for those occasions demanding the very best. For the discerning palate that appreciates superb quality, Akaushi represents the pinnacle of beef excellence.
To ensure you're savoring the authentic experience, it is crucial to seek out Akaushi beef that is certified by the American Akaushi Association. This certification guarantees that you are enjoying the genuine product, upholding the traditions and standards that make this beef so extraordinary. When planning your next special meal, consider elevating it with this emperor-worthy beef. Indulge in the buttery, melt-in-your-mouth goodness of authentic Japanese Akaushi, and prepare for an experience of extreme beef euphoria – a treat your taste buds will undoubtedly thank you for.