Prime_Time_summer_2019

Cattle Tales Kaci Carrales | Executive Director | kcarrales@akaushi.com EXECUT I VE DIRECTOR’ S MESSAGE W hat led you to be a part of the Ameri-

ing customer feedback is key. We want to produce the protein consumers want – deli- cious and tasty beef. What has enabled the Akaushi breed and AAA programs to experience this quick and continued growth is the cattle’s abil- ity to deposit marbling more consistently and efficiently than any other breed in the world. The facts behind Akaushi’s carcass merit compared to industry standards are clear and have drawn well-deserved inter- est worldwide. There’s no closer correla- tion to taste than marbling. Marbling and Quality Grade have been shown to be the biggest influencer of palatability. As Akaushi breeders all around the world take pride in putting their own stamp on their Akaushi herds, I believe that to experience long-term stability, we must always stay true to the long-term goal of making better beef. I think this is what gives our breed and association a clear ad- vantage to our competition – being a group of beef producers who passionately and sci- entifically strive to provide beef consumers a better, more wholesome product. PT We want to produce protein consumers want – delicious and tasty beef.

can Akaushi Association (AAA)? Did you purchase Akaushi genetics that were already registered and then become a member? Or did you have an unforget- table dining experience

and then researched what the waiter de- scribed to you as a unique beef breed from Japan called Akaushi? My first Akaushi experience happened in 2008 when I had an unforgettable dining experience. It wasn’t at a fancy restaurant; it was actually at my own dining room table with friends and my own personal chef. The beef was seasoned just right with a little bit of olive oil, salt and pepper, and had a perfect char. The first cut was so easy it was like cutting butter. As we all put that first piece in our mouths and started chewing, everyone looked at each other with amazement, almost confusion. We all raised cattle and grew up eating beef, yet this was something we were un- familiar with. We didn’t know beef could have such rich flavor without sauces or butter and still be so tender. That was my introduction to the breed. Afterwards, we quickly scheduled a visit to the ranch in Harwood, Texas, to see what kind of cattle produced the best beef we have ever tasted. It’s truly amazing how a breed can sell itself just by having a satisfying eating ex- perience. I personally don’t think any other beef breed can do that. We all enjoy those phone calls with beef consumers who say, “I had your beef at a restaurant. How do I get involved?” or “I want to raise cattle that produce beef like that.” It’s crazy how a beef breed association gains membership and attention by produc- ing better beef. If you think about other industries with consumer products, hav-

Akaushi Prime Time • Summer 2019

6