FREQUENTLY ASKED QUESTIONS

Akaushi beef, a Japanese Wagyu breed, offers distinct health benefits compared to conventional beef due to its unique genetic profile and higher marbling. Below are some key health benefits. 1. Higher Monounsaturated Fats (MUFA): - Akaushi beef has a higher proportion of monounsaturated fats, particularly oleic acid (a heart-healthy fat also found in olive oil), which can constitute up to 50–60% of its total fat content. This is significantly higher than in conventional beef due to Akaushi’s genetic predisposition for marbling. - Higher MUFA levels are linked to improved heart health, including lower LDL (“bad”) cholesterol and higher HDL (“good”) cholesterol, reducing the risk of cardiovascular disease. Oleic acid may also have anti-inflammatory properties. 2. Lower Saturated Fat Content: - While Akaushi beef has more total fat due to its intense marbling, a larger percentage of this fat is monounsaturated rather than saturated. Saturated fat content is often 30–35% of total fat, compared to higher levels in regular beef. - Lower saturated fat intake is associated with reduced risk of heart disease and better cholesterol profiles, making Akaushi a potentially healthier option despite its higher fat content. 3. Improved Omega-3 to Omega-6 Ratio: - Akaushi beef tends to have a more balanced omega-3 to omega-6 fatty acid ratio, closer to 1:3 or better, due to its genetics and sometimes grass-influenced diets. - Conventional grain-fed beef often has a higher omega-6 to omega-3 ratio (e.g., 10:1 or worse), as grain diets increase omega-6 content. - A lower omega-6 to omega-3 ratio may reduce inflammation, support heart health, and lower the risk of chronic diseases like arthritis or metabolic syndrome. 4. Higher Conjugated Linoleic Acid (CLA): - Akaushi beef often contains higher levels of CLA, a fatty acid with potential health benefits, especially when the cattle are partially grass-fed or raised on high-quality diets. - Conventional beef has lower CLA levels, particularly in grain-fed systems, where CLA content can be minimal. - CLA is associated with anti-cancer properties, improved immune function, and potential fat loss benefits. 5. Rich in Micronutrients: - Akaushi is a rich source of essential nutrients such as protein (20–25 g per 3-oz serving), iron (heme iron, highly bioavailable), zinc, vitamin B12, and selenium. - These nutrients support muscle growth, immune function, oxygen transport (iron), and neurological health (B12).. ***Additional Considerations*** - Akaushi cattle raised with grass-influenced or high-quality grain diets may have enhanced health benefits (e.g., higher omega-3s or CLA) compared to conventionally raised, grain-fed beef. - Our Akaushi cattle are raised in a smaller, specialized operation, where we prioritize animal welfare and sustainable practices, indirectly supporting consumer health through higher-quality meat. Enjoy Akaushi in moderation as part of a balanced diet to maximize these benefits. Opt for simple cooking methods to preserve its nutritional value!

We DNA test every single one of our animals and send it in to a third party (HeartBrand) for verification and guaranteed quality.

Yes, there are different types of "Weights", let's break it down: - Live Weight: An average Akaushi steer finishes at 1,250-1,450 lbs, with a typical live weight around 1,400 lbs. - Hanging Weight (Hot Carcass Weight, HCW): The hanging weight is typically 60-64% of live weight, so for a 1,400-lb steer, expect an HCW of about 840-896 lbs. - Chilled Carcass Weight: After chilling, the carcass loses 2-5% of weight due to water evaporation, reducing the steer's weight to an average of 850 lbs. - Retail Yield: After trimming fat, bone, and waste, the boneless, closely trimmed retail cuts yield about 60% of the hanging weight, resulting in approximately 500-528 lbs of retail meat from an 880-lb carcass.

Assuming a 880-lb hanging weight and approximately 514 lbs of retail meat... Ground Beef (80/20): ~230–240 lbs Filet Mignon: ~6–8 lbs New York Strip Steaks: ~18–20 lbs Ribeye Steaks: ~24–30 lbs Sirloin Steaks: ~8–10 lbs Flank Steak: ~2–3 lbs Flat Iron Steak: ~2–3 lbs Skirt Steaks: ~8–10 lbs Stew Meat: ~16–20 lbs Tri-Tip Roast: ~4–5 lbs Coulotte Roast: ~4–5 lbs Round Roasts: ~36–50 lbs Chuck Roasts: ~16–20 lbs Brisket: ~20–24 lbs Short Rib Plate: ~8–12 lbs Bones (Optional): ~20–30 lbs (if requested) Offal (Optional): ~10–20 lbs (e.g., liver, heart, if requested)

Full Beef: About 20-28 cubic feet of freezer space Half Beef About 10-14 cubic feet of freezer space 1/4 Beef About 5-7 cubic feet of freezer space

We will provide a couple "Cut Sheet" options for you to choose from. Within those options, you can specify steak thickness, bone-in vs boneless, etc. We want accommodate as best we can, so if there is something specific that is not within those options, please let us know. There may be additional costs associated with those requests.

When buying a quarter of beef from some farmers and locker plants, you are either buying an entire forequarter or a hindquarter from one of the half sides. If you purchase a forequarter you will receive cuts from the chuck, rib, brisket, and plate. If you purchase a hindquarter you will receive retail cuts from the loin, round, and flank. It is important to understand that if you purchase a hindquarter you will not receive cuts from the chuck, rib, or brisket such as arm roasts, chuck roasts, ribeye steaks, etc. At The Bar B Ranch we sell a split side meaning you are purchasing a quarter of the meat with an assortment of cuts from an entire side. This option is desirable if you want certain cuts from both the fore and hindquarters.

The cows are transported to Hines Meat Company in La Grande and harvested for a fee of $155.00 per animal ($38.75 per quarter cow) . Hines Meat charges $1.10 per pound to cut and "wrap" the meat. Here's what the pricing could look like for a full cow weighing 880 pounds: Hanging Weight $5,280.00 Butcher Fee $150 Butcher Shop Cut & Wrap $880.00 TOTAL $6,310.00

Unlike feed lots and most rancher/lockers, we do not grain out the beef in a traditional way. We grow our own oat hay, grass and alfalfa, and they get a balanced diet of that during their final months. Prior to that they are grazing large fields.