Prime Time Summer 2018

The Live Oak, Fla., rancher runs about 250 Beefmaster and Red Angus cross cows, and since introducing the Akaushi genetics five years ago, has noticed a drastic differ- ence in the palatability of the beef he pro- duces.

THE AKAUSHI ADVANTAGE Continued from page 27

2013. In addition, he has very few Yield Grade 5s, which can be a concern with cattle grading Prime. “These cattle are going to grow, and they’re going to grade,” he says. “The people who brought the Akaushi to the United States really did their homework and identi- fied only the best genetics to use here. “I really do feel that a slow and cautious approach has positioned the Akaushi breed to revolutionize the beef industry.” Marchant’s success with Akaushi has encouraged him to begin keeping some of his half-blood heifers to breed, and he has been impressed with their ability to fit in with his existing herd.  “They travel well, they’re fertile and we haven’t had any disposition problems,” he says. Don Garrison, Florida When Don Garrison started looking for an opportunity to improve his cattle’s car- cass value, he turned to Akaushi’s strong marbling traits.

Don Garrison’s cowherd and Akaushi-influenced calves run on Bahiagrass in north-central Florida. “We all need to be concerned about the quality of beef we sell to consumers,” he says. “We want them to have the best eat- ing experience possible, and the rich taste and health benefits of the Akaushi beef help set it apart.” Garrison says parasites and heat stress in north-central Florida make adaptability key in his cattle, especially in the bulls he purchases from Heartbrand Beef, located in a much drier Texas climate. “They just don’t have the same parasite pressure we have here in hot and humid Florida,” he says. “I don’t see any parasite problems with the cattle we raise here and with the older bulls that have been around awhile, so once the bulls acclimate here, they seem to do well.” Garrison generally backgrounds his yearlings and then markets the cattle to Heartbrand, where he says the premium programs have made his decision to use Akaushi genetics very worthwhile. “I am always impressed when I see the carcass data on my Akaushi cattle,” he says. “They grade better than most any other breed, and producers are going to see the most money in the cattle that grade well on the rail.” For more information about the advan- tages of using Akaushi genetics in a com- mercial cowherd, please contact American Akaushi Association Executive Director Bubba Bain at (361) 238-7218. PT

WELCOME TO THE TRUE SPIRIT OF THE WEST Set on 30,000 private acres in Wyoming’s Platte River Valley, the award-winning luxury resorts of Brush Creek Ranch present guests with the grandeur of the American West. “We proudly present an excellent set of full blood seed stock and F2 females. The Akaushi brand sets the standard for our vision of sustainable ranching and is unveiled in pasture-to-plate offerings to our esteemed guests.” —Ron Hawkins, Ranch Manager of Brush Creek Ranches

SARATOGA, WY | BRUSHCREEKRANCH.COM

For more info about our Akaushi Cattle Program Contact: Ronald.hawkins@brushcreekranch.com | 307.327.5284

Akaushi Prime Time • Summer 2018

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