Akaushi is known as the “Emperor’s Breed.” Wagyu beef also has a high concentration of CLA (conjugated linoleic acid) which helps support our immune systems and oleic acid, a compound found in olive oil that the USDA touts as good for the heart. Oleic acid gives Akaushi Wagyu beef a buttery flavor profile that is truly remarkable.
With over fifteen years of experience Billy Bryant knows beef. And here is the reason his cattle are grass fed:
Grass-fed beef can help improve your heart health by:
We offer two breeds, Angus and now Wagyu. They are pastured raised grass fed cows until the last 4-5 months when they are finished with a mix of grass and grain. The grain fattens the cattle up, making their meat juicy with an exquisite taste.
We’re going to cut through some of this beef-buying complexity by focusing on the main primal regions as well as their most common portion cuts. For most consumers, understanding these main cuts and what makes them distinctive is sufficient enough for informed beef buying.