Working Ranch Magazine Summer 2025

Akaushi

“A longer rest period for our forage helps us grow more ton nage on less land. They have also proved to wean a high per centage of their body weight as mothers, because of their mod erate frame size and maternal abilities.” With more pounds per acre produced, Pryor notes, there’s more value per pound. “This breed has allowed me to come back to the ranch full time and to continue growing our operation for future genera tions,” Pryor says. “Akaushi has kept me loyal for many reasons, but their ability to dramatically change the quality grade in the first crossbreeding, without sacrificing performance traits we need in beef cattle, is the reason they can change the industry.” In the experience of Tim and Susie Stallings at Artesian Ranch and Artesian Cattle & Farming, breed loyalty extends to the plate. Artesian was established by Dr. Rob King and his family after he purchased McMinn Ranches, which had been a longtime Angus producer, in Gustine, Texas, in 2014. “We studied the Akaushi breed for three years before Dr. King purchased the ranch,” says Stallings, ranch manager for Artesian and McMinn. “In the fall of 2014, the decision was made to integrate Akaushi genetics into our herd. We bred 250 of our Angus cows, which had extensive carcass data, showing an average prime rate of 19%. The results exceeded our expec tations — our first set of Akaushi crossbred calves yielded 56% prime, and we now consistently achieve 70-80% prime on our half-blood Akaushi calves. The only change we made was switching bulls.” Today, Artesian Ranch runs 450 Angus and Red Angus cows bred to Akaushi bulls, with both spring and fall calving seasons. Last year they were proud to have the top-selling females at the 2024 “Stars of Akaushi in Cowtown” sale, hosted by the American Akaushi Association in Fort Worth as well as the 2024 Wagyu &

BREED: Akaushi, which is Japanese for “red cow” COLOR: Akaushi cattle are red and naturally horned, though polled Akaushi are now available. ANCESTRY: Known as the “Emperor’s Breed” the Akaushi are a type of Wagyu. The cattle originated in the Mount Aso region of Kumamoto Japan with genetic influence from the South Korean cattle breed Hanwoo, as well as infusion from Devon cattle in the late 1800s and Simmental in the early 1900s. The Akaushi was recognized in Japan as an independent breed shortly thereafter and became a closed herd. For more than a half century, the Japanese Association of Akaushi has collected carcass performance, breeding pedigrees, and economic information for all Akaushi cattle to carefully select desired genetics in a multi-trait selection process. This tight genetic control resulted in uniform cattle with very consistent carcass traits. The importation to the U.S. of several Red Wagyu— Akaushi—during the 1990s became the basis of the American Akaushi breed. In 2010, the American Akaushi Association, located in Flatonia, Texas, was established. BREED CHARACTERISTICS: Akaushi cattle are predominantly known for excellent carcass quality, exceptional marbling, tenderness, and palatability. In addition, the breed is recognized for longevity, fertility, feed efficiency, environmental adaptability, performance, and consistency. FOR MORE INFORMATION: Call the American Akaushi Association at 361-238-7218, or visit the website at www.akaushi.com. Andrew Pryor, Sixteen Peaks Cattle Co. apryor@sixteenpeaks.com Tim and Susie Stallings, Texas: artesiancattle@gmail.com Seth Christensen, Idaho, Christensen Genetics seth@christensengenetics.com

Sixteen Peaks Cattle Co. in Louisville, Tennessee.

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