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Red Wagyu

Red Wagyu, also known as Japanese Brown or Akaushi, Red Wagyus are highly prized for abundant marbling and easy fleshing on grass. Like the blacks, they produce delicious beef and they offer many advantages in a crossbreeding program.
The first two red bulls, Rueshaw and Judo, were imported to Texas in 1976. Rueshaw was the 1975 Japanese Red National Champion and the only national champion Wagyu to leave Japan. A few additional red bulls and cows arrived during the 1990’s. With the Japanese government recognizing their status as a national treasure, no further exports of Wagyu cattle or genetics have taken place since then.

This strain came from the Japanese prefecture of Kumamoto, which is located on the same latitude as Central Texas. Although bred to thrive in the heat and humidity of southern Japan, Red Wagyus adapt well to various climates and feeding methods. Unlike the black strains, which were typically raised in confinement, the reds were developed on Kumamoto’s abundant grasslands.

In comparison to the dominant black Wagyu strain (Tajima), the reds are thicker, with higher weaning weights, shorter finishing times, and more milk in the females. Their phenotype is closer to western cattle breeds. They can marble just as well as black Wagyus, as was demonstrated at the 2014 Houston Livestock Show (see report).

Red Wagyus are perfect for improving carcass quality in a grass feeding operation. Whether on grass or in a feedlot, finishing times are similar to other breeds. With consumer preferences shifting towards higher quality beef, there is a tremendous growth potential in the Wagyu breed. We can help you get started.

Advantages of Red Wagyu (Akaushi) Bulls

Red Wagyu bulls offer many advantages to the commercial cattleman…

CALVING EASE. Red Wagyus are 15-35 lbs. lighter at birth than other breeds.
FEED EFFICIENCY. Red Wagyus have similar finishing times to other breeds and they are noted for their easy fleshing ability on grass.
FERTILITY. Red Wagyu bulls reach puberty early, are very fertile, and have a strong libido. They can service 50% more cows than most other breeds.
LONGEVITY. Red Wagyus are long-lived and fertile much longer than other breeds.
HARDINESS. Red Wagyus adapt to various climates and thrive in hot weather due to their origins in hot and humid regions of Japan.
DOCILITY. Friendly and curious, Red Wagyu bulls have an easy going temperament and are among the most gentle of breeds. This pays off in the feedlot with better performance, improved carcass merit, and reduced treatment costs.
IMPROVED QUALITY GRADE. With their unique genetic ability to accumulate marbling, Red Wagyu cattle produce a high percentage of prime carcasses and they can double the quality grade in a crossbreeding program.
BETTER YIELD GRADES. Red Wagyu have less back fat and larger rib eye area for any given carcass weight, which results in a higher yield grade.
MEAT TO BONE RATIO. Due to their quality and refinement of bone, Red Wagyu have a much better meat to bone ratio than most other breeds and will pass this on to their calves.
BETTER HYBRID VIGOR. Because they are genetically distinct from British, Continental, and American breeds, heterosis can be maximized by using Red Wagyu in a crossbreeding program.
HEALTH BENEFITS. Beef is a significant source of healthful fats, including monounsaturated fat and conjugated linoleic acid. Wagyu beef is even better! It contains a much higher ratio of MUFA to saturated fat and it has been shown in human studies to improve cholesterol levels. MUFA’s primary component, oleic acid, is also associated with the sublime umami flavor and melting tenderness of the cooked beef. Compared to ordinary beef, Wagyu beef has 30% more CLA, which studies have shown reverses diabetes symptoms, reduces body fat, and deters the buildup of arterial plaque. Wagyu beef is the answer for today’s health conscious consumer.

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