Akaushi is a breed of Wagyu cattle that originated from Japan and was imported into the United States in the 1970s. Akaushi is considered a premium breed of cattle, and is known for its distinct marbling. You can learn more here.(https://www.akaushi.com/breed-overview)

Akaushi has distinct marbling,(https://www.akaushi.com/buzz/american-akaushi-history-of-the-breed) resulting in a rich, buttery flavor. The meat is also more tender (https://www.akaushi.com/buzz/american-akaushi-history-of-the-breed)than other breeds. In an article on the website Akaushi Insights,(https://www.akaushiinsight.com/single-post/2020/09/02/history-and-benefits-of-akaushi) Dr. Aaron Cooper notes that many farmers are using Akaushi genetics to improve the marbling and flavor of their herds.

Akaushi has several different health benefits. The ratio (https://static1.squarespace.com/static/60463d5206bd4905be2ec92c/t/6172cf4976995c7af8600272/1634914121556/MUFA_Chart_Insert-1+%281%29.pdf)of monounsaturated fat to saturated fat is higher than other sources of beef. Higher levels of monounsaturated fat and lower levels of saturated fact can help with things such as decreasing harmful cholesterol (LDL) without decreasing beneficial cholesterol (HDL). Dr. Aaron Cooper,(https://www.akaushiinsight.com/single-post/2020/09/02/history-and-benefits-of-akaushi) citing the research of Dr. Stephens, notes that Akaushi has a higher ratio of monounsaturated to saturated fat, a higher concentration of oleic acid, and a higher amount of CLA than non-Wagyu commodity beef.

Lux Beef is located in central Texas and southern Tennessee.

Our cows walk around on our pastures and eat grass all day, every day, for their entire lives. For supplements (when needed), we feed them hay (which is grass) and alfalfa (which is grass)—and nothing else. Other than grass (and hay and alfalfa), they lick (all-natural) mineral rocks and drink water—and that's it. We do not "finish" them on corn (more accurately described as corn mush).

Be careful not to overcook this beef. Let me say that again—you must be very careful not to overcook this beef. 100% grass-fed, 100% grass-finished has a lot less fat that what you're used to. It cooks much faster, so you have to be very careful. I would recommend checking it at half the time you normally cook beef. For example, if you normally cook your steaks for 10 minutes, I would recommend checking these after 5 minutes to see how close to done they are. If you normally cook your steaks for 5 minutes, check them after 2 or 3 minutes. To check it, cut off a small bit from the corner and taste it to see if it's still too raw, or it's already done. Be careful not to overcook them. These steaks need a LOT less cooking time that than the steaks you buy from the grocery store.

If you would like more information, feel free to reach out to us at glenn@marpefinance.com.(mailto:glenn@marpefinance.com) You can also reach us at 408-203-7981 (tel:14082037981)or fill out the form located on the Contact (https://www.luxbeef.com/contact)page.