Prime Time Summer 2018

The Akaushi Advantage Commercial Cattlemen See Profitability with Akaushi Influence

BY MACEY MUELLER, FREELANCE WRITER

A three-quarters Akaushi cow and her seven-eighths calf are part of Jim Dyer’s growing Akaushi-influenced herd.

W ith a reputation for improved mar- bling and palatability, commercial cattle producers are turning to Akaushi genetics as they strive to meet con- sumer demand for more flavorful beef and look for ways to add value to their calf crops.  In addition to more dollars for better beef, producers also appreciate Akaushi’s adaptability to a variety of climates and terrains, making it a no-brainer no matter the locale. Three cattlemen – from the high deserts of Idaho and West Texas, all the way down to the hot and humid grasslands of north-central Florida – explain how the Akaushi influence has made a major im- pact on their herds’ performance and their operations’ bottom lines. Jim Dyer, Texas While Jim Dyer’s family has a history of raising quality Limousin cattle in the arid, rough country near Fort Davis, Texas, he set out to cross the high-yielding breed to improve overall marbling in his beef. His daughter, Amanda, first suggested Akaushi after seeing a set of cattle in a feed- lot during her time in the Texas Christian University Ranch Management Program. “These cattle looked like Limousins, but they had come over from Japan, and we were told they could grade Prime on grass,” she says. “But at the time, we couldn’t access the genetics in the United States.”

Two years later, the Dyers toured the Heartbrand ® Beef processing plant in Yoa- kum, Texas, and were excited about the unique flavor and health benefits of the beef. “They had made hamburgers for us and drained the drippings into a glass. After a couple of hours touring the facility, we came back and the grease had not con- gealed like usual,” Dyer says. “We learned how the Akaushi beef is full of monounsat- urated fat and closer to that of olive oil. “We had once raised Limousin cattle for Laura’s Lean Beef, so we knew there was a strong consumer demand for healthier beef.” Dyer began breeding up his original Limousin cattle, using half-blood heifer calves as replacements in his herd. He says the Akaushi genetics have been especially noticeable in the conception rates. “We keep 100 to 200 first-calf heifers to breed every year, and with the Limousins we were fortunate if we got 55 to 60 per- cent bred-up,” he says. “But with more Akaushi influence, this last fall we pregnancy tested 151 first-calf heifers and only had four open.” In addition to building his Akaushi cow- herd, he also produced the first certified polled 15/16 Akaushi bull in the United States and now raises the bulls used to breed his nearly 1,000 Limousin and Akaushi-cross commercial cows. 

Akaushi Prime Time • Summer 2018

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