From features in Wine Spectator Magazine to Texas Agriculture Commissioner Todd Staples’ speech at a press conference on the capitol steps, people across America are talking about Akaushi beef, its exceptional quality, and its amazing health benefits. Naturally, they wonder how Akaushi compares with Angus, which has been regarded as the best in beef for so long. The short answer is: from the amazing genetic inclinations of the cattle to the quality generated by exceptional production practices, Akaushi is the superior beef without contest.

While Angus is notorious for rampant cross-breeding, the Akaushi cattle are completely full-blood animals. There is only one Akaushi producer anywhere in the world outside of Japan, HeartBrand Beef out of Texas, and HeartBrand uses a vertically integrated production system that controls every step of the process. The production system is 100% source-verified, and the lineage and performance of each animal is meticulously documented. These documents later play a vital role as HeartBrand scientists choose which dams and sires will breed. HeartBrand uses stringent breeding protocols. Such careful breeding practices protect the quality of the gene pool, preventing the superior Akaushi genetics from being diluted by inferior genes.

	Akaushi	Angus
100% pure, never been crossbred	√ yes	Χ no
Highest natural source of Oleic Acid	√ yes	Χ no
High positive ratio of MUFA/SFA	√ yes	Χ no
Consistently rates highest for palatibility:
• Tenderness	√ yes	Χ no
• Juiciness	√ yes	Χ no
• Flavor	√ yes	Χ no
No use of hormones or growth promoters	√ yes	Χ no
No use of antibiotics in water or feed	√ yes	Χ no
No genetically engineered feed or other ingredient	√ yes	Χ no
Humane production pratices	√ yes	Χ no
100% source-verified	√ yes	Χ no
100% vertically-integrated productions system	√ yes	Χ no

Due to the crossbreeding of the Angus breed, only a small fraction of Angus cattle grade out even at Prime on the USDA scale of marbling. Domestic cattle including Angus don’t have the genetic capabilities to produce high levels of intramuscular fat.

Within the fat, there is also a dramatic difference between the Angus and the Akaushi meat. Like all domestic breeds, Angus has a higher concentration of saturated fat than monounsaturated fat. Meanwhile, Akaushi contains a higher concentration of monounsaturated fat than saturated. This high quantity of monounsaturated fat can lead to lower cholesterol and improved heart health. Unlike Angus and the other domestic breeds, Akaushi provides a higher amount of Oleic Acid, the compound found in olive oil referred to as good for the heart according to the USDA and the American Heart Association, and also is a natural source of Conjugated Linoleic Acid (CLA), which has been shown to help prevent some kinds of cancer and diabetes.

So the next time that you crave the best tasting and healthiest steak in the meat business, think beyond Angus and take home an Akaushi steak.