Akauši — 购买或出售

Breed history: Akaushi (Japanese brown/red cow) is a breed of red Japanese beef cattle that belongs to the Wagyu group (the general name for Japanese cows). This breed is valued for its exceptional quality of marbled beef, rich in monounsaturated fats and oleic acid. Akaushi originates from Kumamoto Prefecture on Kyushu Island in Japan. Its ancestry is linked to the Korean Hanwoo breed and Swiss Simmental. Until 1994, Akaushi did not exist outside of Japan. In that year, eight cows and three bulls were imported to the USA on a specially equipped Boeing 747. They initially arrived at the HeartBrand ranch in Texas. In Japan, Akaushi is known as the "imperial breed." Exterior: Akaushi is a medium-sized cow. Bulls weigh 800–900 kg, while cows weigh 500–700 kg. The characteristic color is red or reddish-brown. The head of the Akaushi cow is of medium size. The forehead is wide, giving the animal an expressive appearance. Both cows and bulls are horned. The horns are short and usually curve upward. The profile of the head can be either completely straight or slightly convex. The neck of these cows is short and very muscular, smoothly transitioning into the body, creating an impression of harmonious and strong physique. The body of Akaushi is compact and deep. A wide back and well-developed musculature indicate the high meat productivity of these animals. The legs of Akaushi are short and very strong. Well-developed joints provide the animals with stability and allow them to move easily across various types of terrain. The hooves of Akaushi are usually dark. The skin of these cows is elastic and fits tightly to the body. The udder of Akaushi cows is well-developed, has a proper shape, and the attachments are also well-developed. Housing conditions: Historically, in Japan, especially in the Aso region, Akaushi have traditionally been raised on pastures. This indicates that the breed is well adapted to extensive farming and can independently forage for feed in pastures. This feature makes Akaushi ideal animals for breeding in regions with extensive grazing lands. Overall, Akaushi can adapt to a temperate climate, as evidenced by its spread in the USA. Productivity direction: Akaushi is a beef breed whose meat has a higher content of oleic acid (a beneficial fat found in olive oil) and conjugated linoleic acid (CLA) than beef from other breeds, and contains more monounsaturated fats than saturated fats.