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Chisholm Cattle Company

Wagyu

Akaushi Red Wagyu Cattle
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Advantages of Red Wagyu (Akaushi) Bulls

                                       

Red Wagyu bulls offer many advantages to the commercial cattleman...


CALVING EASE.  Red Wagyus are lighter at birth than other breeds.


FEED EFFICIENCY.  Red Wagyus have similar finishing times to other breeds and they are noted for their easy fleshing abilitiy on grass.


FERTILITY.  Red Wagyu bulls reach puberty early, are very fertile, and have a strong libido.  They can service 50% more cows than most other breeds.


LONGEVITY.  Red Wagyus are long-lived and fertile much longer than other breeds.


HARDINESS.  Red Wagyus adapt to various climates and thrive in hot weather due to their origins in hot and humid regions of Japan.


DOCILITY.   Friendly and curious, Red Wagyu bulls have an easy going temperament and are among the most gentle of breeds.  This pays off in the feedlot with better performance, improved carcass merit, and reduced treatment costs.


IMPROVED QUALITY GRADE.  With their unique genetic ability to accumulate marbling, Red Wagyu cattle produce a high percentage of prime carcasses and they can double the quality grade in a crossbreeding program.

BETTER YIELD GRADES.  Red Wagyu have less back fat and larger rib eye area for any given carcass weight, which results in a higher yield grade.


MEAT TO BONE RATIO.  Due to their quality and refinement of bone, Red Wagyu have a much better meat to bone ratio than most other breeds and will pass this on to their calves.


BETTER HYBRID VIGOR.  Because they are genetically distinct from British, Continental, and American breeds, heterosis can be maximized by using Red Wagyu in a crossbreeding program.


HEALTH BENEFITS.  Beef is a significant source of healthful fats, including monounsaturated fat and conjugated linoleic acid.  Wagyu beef is even better!  It contains a much higher ratio of MUFA  to saturated fat and it has been shown in human studies to improve cholesterol levels.  MUFA’s primary component, oleic acid, is also associaterd with the sublime umami flavor and melting tenderness of the cooked beef.  Compared to ordinary beef, Wagyu beef  has 30% more CLA, which studies have shown reverses diabetes symptoms, reduces body fat, and deters the buildup of arterial plaque.  Wagyu beef is the answer for today’s health conscious consumer.


Copyright Joan Chisholm.



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