Akaushi : Akaushi is the Japanese term for Red Cattle. The purebred Akaushi are a national treasure and are the only free grazing cattle in the small country of Japan, roaming the sacred mountain of Aso where they are protected by the Japanese government. Through a loophole in the Trade Act of 1992, three bulls and eight cows left Japan in a custom equipped Boeing 747 escorted by armed guards and arrived in Texas. These animals continue to be raised there and are sold as purebreds as well as mixed with Angus.
Akaushi/Angus : While there are many variations on what can be called Wagyu, ours is the result of a mixing of the revered Akaushi breed with America’s mighty Angus. 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. Akaushi is the Japanese Red Cow, a national treasure in Japan.
The first Angus bulls arrived in Kansas from Scotland in 1873, garnering negative attention due to their naturally hornless heads. George Grant, a forward thinker, crossed the bulls with native Texas longhorn cows, producing a large number of hornless black calves that formed the foundation of the breed that has become North America’s most popular beef.
Black Angus : When George Grant transported four Angus bulls from Scotland to the middle of the Kansas Prairie in 1873, they were part of the Scotsman's dream to found a colony of wealthy, stock-raising Brits. Grant died five years later, and many of the settlers at his Victoria, Kansas, colony later returned to their homeland. However, these four Angus bulls, probably from the herd of George Brown of Westertown, Fochabers, Scotland, made a lasting impression on the U.S. cattle industry.
When two of the George Grant bulls were exhibited in the fall of 1873 at the Kansas City (Missouri) Livestock Exposition, some considered them "freaks" because of their polled (naturally hornless) heads and solid black color (Shorthorns were then the dominant breed). Grant, as a solution, crossed the bulls with native Texas longhorn cows, producing a large number of hornless black calves that survived well on the winter range. Descendants of that cross became the foundation of the most popular cattle breed in America.
Black Angus cattle have the reputation for being somewhat spirited and less docile than other breeds. They make exceptional mothers on pasture because of their protective nature. Black Angus beef is rich and robust in flavor. It is well marbled and distinctly beefy offering great steaks, roasts, and ground beef.
Very few farmers still raise 100% Angus, even though the term Angus is ubiquitous.
Belgian Blue : As the name implies, Belgian Blue Cattle originated in central and upper Belgium. Like most cattle breeds the Belgian Blue was originally a dual-purpose animal producing both milk and meat. In the 1960s many breeders worked to develop cattle of a more 'meaty type'. As a result, they developed the Belgian Blue we have today.
The Belgian Blue is an impressive looking animal most famous for its prominent muscling, commonly referred to as "double muscling". The extreme muscling is especially prevalent in the shoulder, back, loin and rump area. This unique characteristic is due to skillful breeding in the 1960s for tender meat. The breed is relatively new to the United States but is rapidly developing a following. These cattle can be white, blue roan or sometimes black and they are known for their quiet temperament.
Belgian Blue meat is especially tender due to its natural leanness and fine muscle fiber. The resulting texture is luscious and soft with a round, bright and sweet and savory finish. Special care must be taken when cooking Belgian Blue beef because it cooks faster than traditional beef due to the lower fat content.
Belted Galloway : Known as the "Oreo Cookie" cow for its distinctive black coat and thick white stripe which wraps around its center, this small but hardy heritage breed originated in the rugged hills of southwestern Scotland where it is celebrated for its taste. The breed grows a shaggy coat of hair allowing it to adapt well to cold weather, and sheds this extra hair in the summer. The Belted Galloway's adept grazing abilities are another factor which gain the breed favor among farmers and contributes to its excellent marbling.
Belted Galloway meat is exquisite. It is bouncy and bright with a simple richness and hints of olive and clover. The meat we source is raised on lush pastures and finished on grain to ensure impeccable marbling.
Simmental : Simmental cattle are native to Switzerland, their name paying tribute to a valley of the Simme River. Though this resilient breed can be traced back to the Middle Ages, the first Simmental met American soil when it arrived in Illinois in 1887. Thanks to this animal’s ability to adapt to diverse environments, there are currently between 40 and 60 million Simmentals in existence worldwide.
A naturally lean beef, Simmentals are known for their rapid growth, heavy muscling, and healthy size. These characteristics produce a hearty, tender cut of beef with minimal fat. Simmentals are meant to eat grass year round. The grass-fed diet yields grassy, granular, clean and crisp meat with considerably less sweetness than commercial beef. Our Simmental beef tastes undoubtedly different from its grain-finished cousins: it’s bold when cooked to medium-rare.
Highland : Highland Cattle are the oldest registered breed of cattle, officially recognized in 1884. The Queen of England maintains her own Highlands at Balmoral Castle. The Highland breed has lived for centuries in the rugged remote Scottish Highlands. Cold weather and snow have little effect on them so they can be raised as far north as Alaska and the Scandinavian countries. The extremely harsh conditions of the Scottish Highlands created a process of natural selection, where only the fittest and most adaptable animals survived to carry on the breed.
Originally there were two distinct breeds of varying sizes. Today both of these strains are regarded as one breed - Highland. In addition to red and black, yellow, dun, white, brindle and silver are also considered traditional Highland colors. Highlands have lived alongside humans for generations. Early Scotsmen kept their Highland cows inside the family home during the winter months, separated by only a fabric fence. Despite their long horns, long hair and unusual appearance, the Highland is considered to be a docile and calm animal. They are extremely intelligent which makes them quite easy to train.
The beef is lean and low in fat. Highlands mature slowly and are typically bred later than other breeds, so the meat is tender, well marbled and flavorful.