"This has been a very successful premium beef that we offer from time to time", say Chef/Owner Marcus Guiliano. "Many customers claim that this is the best American Beef they have ever had".
Aroma Thyme makes their meatloaf from this beef, which is a regular on the menu. The restaurant also offers a local Angus beef from Pineland Farms.
HeartBrand Beef has been making headlines across the country. This unique Kobe-style beef can be found at some of the best restaurants across the country.
In 1994 due to a loophole in the trade Act of 1992 between the United States and Japan, a small nucleus of Akaushi cows and bulls were brought to the United States in a specially equipped Boeing 747. Today, Akaushi genetics are controlled by a group of Texans under the name HeartBrand Beef, Inc.
Akaushi cattle, a Bos Taurus type of cattle had their origin and evolution in Kumamoto, Japan. Kumamoto is located in the middle of Kyushu island at a latitude of 32 degrees, 48 minutes North and 130 degrees, 42 minutes East, in the northwest part of the Kumamoto Prefecture.
Cattle breeds are divided into two kinds in Japan. The first is dairy cattle, including mainly Holsteins, grade Holsteins and Jerseys. The second type of cattle are nearly all called Wagyu. The word Wagyu refers to all Japanese cattle by its direct translation of its two grammatical parts, "wa" and "gyu" meaning Japanese and cattle, respectively. The Wagyu cattle are the Japanese indigenous breeds, which have been subjected to genetic improvement over the last 90 years. Today, there are four breeds of Wagyu cattle, the Akaushi (Japanese Red), the Kryoshi (Japanese Black), the Japanese Polled, and the Japanese Shorthorn. It is estimated at the present time that a population of 58, 263 breeding age females represents the Akaushi breed.
Fifty years ago the Japan Association of Akaushi registration was created in order to collect, manage and process all Akaushi data. The Association has collected carcass performance, breeding pedigrees and economic data for every animal on the entire breed. These data have been use by master geneticists and scientists in the selection of every Akaushi dam and sire over the last half-century. At the same time, the Kumamoto Prefecture Agricultural Research Center has used these data to select prospective sire and dam lines to be utilized for further genetic improvement. Consequently, new sire and dam lines are only released for general production after they have been proven meritorious by extensive and accurate statistical analysis, using a sophisticated progeny-testing model.
As a result of this unique data processing closed system, the Akaushi breed is extremely uniform and consistent throughout the genetic lines for all carcass and palatability traits. Today, the uniformity of Akaushi carcass performance characteristics is superior to all Western beef cattle breeds.
HeartBrand Beef, Inc., is presently producing natural Akaushi meat under rigorous quality guidelines and certified product testing in a source verified vertically integrated production system. Our, program is designed to provide consumers the healthiest and highest quality natural Akaushi beef.
Texas Akaushi cattle are 100 percent pure and are direct descendants of the Mount Aso region's revered Akaushi herds that are a National Treasure and protected breed by the government of Japan. HeartBrand Beef Incorporated has respected the deep Japanese traditions and embraced the healthy results of source-verified herd management in a natural environment.
HeartBrand Beef has developed and implemented a comprehensive vertically integrated quality control and natural production system from conception to consumption that excludes the use of growth hormones. Akaushi cattle in our program are managed with minimum stress and treated in accordance to the USDA Humane Handling Standards and Guidelines.
What's so unique about Akaushi cattle? Akaushi cattle produce meat that has a high amount of intramuscular fat – commonly known as marbling. It is healthier due to its unique fatty acid composition when compared to other domestic beef . Akaushi meat is very tender, juicy and flavorful and it is consider by the Japanese and many beef experts to be the most palatable, and yet healthy, beef in the world. These attributes make Akaushi beef more desirable to western consumers than other U.S. meat.
Akaushi meat contains extremely high amounts of intramuscular fat or marbling with a fatty acid composition that is significantly lower in saturated fat and cholesterol and higher in monounsaturated fat, and Conjugated Linoleic Acid (CLA). CLA is a very beneficial and essential fatty acid in human nutrition that has been the subject of intensive worldwide research over the last 10 years.
CLA, the acronym for Conjugated Linoleic Acid, is a collective term used to describe one or more positional and geometric isomers of Linoleic Acid, an essential fatty acid for human health. Studies in experimental models have shown CLA to slow the growth of a wide variety of tumors, including cancers of the skin, breast and prostate. Research has also found that CLA can help control insulin levels and reduce diabetes, as well as help to increase weight loss – especially in women's trouble areas, lowered cholesterol, regulated bone loss and reduced risk of heart disease.
CLA occurs naturally in many foods such as beef, lamb, dairy products, poultry and eggs. Typically, an individual would need to consume high quantities of these natural products, or processed safflower supplements, to gain the desired health benefits from CLA.
Now, HeartBrand Beef offers a natural source of CLA that can easily produce desired health benefits with little effort on the part of the consumer. HeartBrand Beef's naturally raised Akaushi cattle are one of the highest sources of natural CLA in beef.
CLA Health Links Updated Listing on CLA literature