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is a Japanese Wagyū breed of cattle. The beef produced by Akaushi cattle is richly marbled with fat and produces a very tender, flavorful, and expensive variety of steak which is sold to high end restaurants. A commonly heard term is Kobe Beef. These steaks can only be labeled "Kobe" if the animal was raised in a specific region of Japan. .〔 〕 Beef originally carrying the title of "Kobe beef" were simply cattle from herds in the Kobe area of Japan, and could be any of four breeds of Wagyu cattle: the Akaushi (Japanese Red), the Kuroushi (Japanese Black), the Japanese Polled and the Japanese Shorthorn.〔(''Akaushi Beef'' ); Logan Farms website; accessed Oct 2013.〕 Currently, the largest purebred group of Wagyū outside Japan is a herd of Akaushi cattle located in Harwood, Texas, owned by HeartBrand Beef. It was raised from a Japanese imported herd of 11 which was guarded by off-duty Texas Rangers to protect from interbreeding for over 12 years until the herd grew to over 5,000 cattle.〔 The meat contains high concentrations of oleic acid, a heart-healthy fatty acid. Akaushi beef has a high ratio of monounsaturated to saturated fats.〔Heather Smith Thomas ("Akaushi Cattle" ) Western Cowman (July/Aug 2010)〕 == References == 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Akaushi」の詳細全文を読む スポンサード リンク
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