“I wish I was 30 years old again. I just can’t praise Akaushi enough. Bovina Feeder s has been associated with Akaushi for 5 years. We have seen the fullbloods grade 90% plus for prime and Akaushi F1 crosses grade 40-60% prime. If someone demands an all natural prime product, Akaushi delivers. We have seen so many programs come and go that claimed to make a difference. I can’t find any holes in Akaushi. It’s the real deal.”
– Gail Morris, feeder
“Our program was doing good with commercial Angus females and Angus bulls, but it’s just natural to want to improve. The answer for us was Akaushi. The impact with Akaushi bulls in our program increased the percentage of prime carcasses creating more demand and more profitability. Our phones are ringing and the neighbors are talking. Soon the U.S. Beef industry will also realize the benefits of Akaushi. We’re sure glad we did.”
– Jimmy Sterling, rancher
“This is the steak for which you pay top dollar at an expensive restaurant
and hope you get —- but never do.”
– Gerard Kaspar
“When I got out of Texas A&M back in those days, the main focus at that time was producing better quality beef. We have been working on it since then and through the 70’s, 80’s, 90’s, 2000’s up to even now, 2014. As a rule, we had not improved the quality of American beef. It is a real shame that we went so many years without success. When I saw an opportunity to really make a difference in the quality of beef through this Japanese breed called Akaushi, we jumped at it. It is real and making a great difference in the quality of beef. ”
– Austin Brown, rancher
“Caviness Beef is proud to be part of HeartBrand Beef’s vertically integrated chain. We get to see firsthand, week in and week out, how excellent the cattle perform in both Quality and Yield grades. It truly is amazing to see these Akaushi genetics significantly upgrade any breed that they are crossed with. As a result, they are upgrading the entire industry and helping put a superior product on consumer’s plates.”
– Trevor Caviness, President
“My cow base is a set of Angus females that I bought from John Means (Van Horn, TX). I bred those females to Fullblood Akaushi genetics and the calves hit the ground in Sept. and Oct. We had zero calving issues. The calves were healthy and got after mama’s milk. We weaned those ½ blood Akaushi calves April 21st, the steer calves weighed 622# and the heifers weighed 601#. I plan on retaining my ½ blood heifers as replacements and selling my steers. These calves have done everything I’ve asked them to do and more. I’m very pleased with the progam.”
– Cliff Teinert, Albany, Texas
“We believe in the Akaushi mission. For us, its good business to do good. We believe, by providing high quality healthy ingredients to children and families, we are fulfilling our social and moral obligations…that’s just good business. In all four of our current Burger Monger locations, we continue to introduce more and more people to the wonderful, high quality and healthful Akaushi Beef. “
– Jake Hickton, retailer
“As I have indicated, the Akaushi breed possesses the genetics both genotypically and phenotypically necessary to realize a maximum profit/net return. As an added bonus, the breed can/should also be used in crossbreeding programs to maximize heterosis via carcass traits, reproductive performance, and growth. This breed has the potential of surpassing the so-called “exotic” breeds of the 1970’s as well as the domestic breeds.
Again, congratulations on your foresight to be associated with a true winner, “The Akaushi.” Truly, the first breed in over 40 years, to offer potential success in every category of economically feasible traits, including, but not limited to fertility, growth, and carcass.”
- Don Wideman, Ph. D., DVM, WD Ranch Co.
“It is not hard to give testimonial on these cattle as they are terrific. They have done great in one of the worst winters we have had in many years. Billings Mt has had more snow this year than any time on record. We might see foot rot and other conditions in this deep mud and snow, but these cattle seem more resistant than other heavier cattle. The fertility of these heifers that were developed on green grass, hay, Mix 30 and two pounds of 14% cake a day for 80 days was great. Ninety percent pregnant in a 40 day breeding period. Our crossbred steers in the Heartbrand were 100 percent prime last year.
These cattle have the potential to really change the beef industry for the better. They can make CAB or better quality meat in every animal fed, instead of occassionally.”
– Matt Cherni