Agricultural News
Akaushi Cattle Can Change the US Beef Cattle Genetics For the Better
Tue, 06 Apr 2010 15:50:08 CDT
It's not a fad, or a flash in the pan. Rather, Bill Fielding of Heartbrand Beef is convinced that Akaushi cattle genetics are the real thing- and can be a game changer for the US beef cattle industry.
We continue our series of Beef Buzz shows with Fielding on these Japanese Red cattle- and Fielding has some big goals over the next decade for this breed. He thinks that we could see 10 to 20% of the US cattle herd with Akaushi genetics in their bloodlines in that time frame- and he claims that would mean a better producing animal and a move toward a healthier beef product to offer consumers.
In 1994 due to a loophole in the trade Act of 1992 between the United States and Japan, a small nucleus of Akaushi cows and bulls were brought to the United States in a specially equipped Boeing 747. Today, Akaushi genetics in the US are controlled by a group of Texans under the name HeartBrand Beef, Inc.
Click here for the HeartBrand Beef website to learn more about their marketing efforts.
A Breed Association has now been formed here in North America for these animals- click here for the website they have established.
Today's beef Buzz is actually part three of a four part series with Bill Fielding- click here for the Monday Beef Buzz, which was part one.
Part two, aired on Tuesday, was all about the fat compensation that we mentioned earlier- and how that healthy claim could capture even more of the protein dollar both in the US as well as in the international market. Click here to jump to oiur Tuesday Beef Buzz to hear more of his claims on the healthfullness of beef from Akaushi cattle.
The Beef Buzz is a regular feature heard on radio stations around the state on the Radio Oklahoma Network- but is also a regular audio feature found on this website as well. Click on the listen bar below for today's show- and check out our archives for older Beef Buzz shows covering the gamut of the beef cattle industry today.
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