Heritage breeds have more marbling resulting in more tender and juicy meat
The brisket is an incomparable piece of beef from the breast of the cow that is ideal for a multitude of dishes: cured for corned beef, smoked in barbecue, or braised for a hearty pot roast. Popular around the world for its succulent, falling apart tenderness and delicious flavor, the brisket is a traditional holiday meal in many cultures as well as a staple in winter times. Whatever recipe you choose, the brisket should be cooked low and slow for optimum results.
This beef grades three levels above prime! Akaushi Beef is the Japanese Red Cow, a national treasure in Japan. Through a loophole in the Trade Act of 1992, three bulls and eight cows left Japan escorted by armed guards in a custom equipped Boeing 747 for the Texas heartland where they are still treated like a treasure to this day. Akaushi are bred purely in only one or two places in the United States. Our Akaushi are sourced from the very same family of farms that first brought the breed to the States, Akaushi being perhaps the most marbled beef in the world.
So, what makes this beef so healthy? It has a high ratio of Monounsaturated fat, Oleic Acid, and Conjugated Linoleic acid, all the elements that help to fight LDL, the bad kind of cholesterol. Akaushi Beef has the lowest cholesterol of almost any meat sold in the USA, according to studies conducted by Texas A&M, Penn State, and the Journal of the American Heart Association.