PrimeTime_Fall_2018

NEW BLOOD IN THE OLD WEST Continued from page 18

“We are just looking for as much information as possible so we can produce the very best beef available,” Hawkins says. “Japanese producers raise these cattle one or two at a time, but we want to find ways to raise Akaushi in a more efficient manner that helps meet the growing de- mand for beef at our proper- ties and across the United States.” In addition to providing a palatable and sustainable source of beef for guests, Hawkins says the home-raised Akaushi play right into the resort’s farm-to-table approach that utilizes regionally-sourced ingredients. In fact, the ranch’s new, state-of-the-art, 7,000-square-foot greenhouse enables the entire property to grow as many ingredients as possible on-site, including greens, zucchini, radish, egg- plant, tomatoes and even some exotic fruit. “Consumers today are in- creasingly more interested in knowing where their food comes from and how it is pro- duced, and we want to be able to help educate them with ac- curate information and person- al experiences,” Hawkins says.

“Whether guests are out look- ing at the cattle or sitting at their plate, our ranch staff and culinary team do an excellent job of educating guests about the benefits of raising our own cattle and the health aspects of eating Akaushi beef.” Keller agrees. He enjoys being able to see the ranch’s cattle through the beef lifecycle and says it is especially help- ful when answering questions or calming concerns about the production process. “I get to see them soaking wet when they’re born all the way through to the finished product,” he says. “If a guest asks something about an ani- mal, I can be confident it was raised all-naturally in a stress- free environment and it had the best life it could live.” Since making the move to Akaushi beef, Hawkins and his staff have seen a remark- able difference in the qual- ity product they are able to offer guests at the Brush Creek Ranch properties. He says Akaushi genetics could be a great stepping stone for producers who are currently raising other breeds but are looking to make improvements in their beef quality. “Introducing Akaushi bulls to the cattle they already have will not only improve carcass traits but start to develop those health aspects unique to the Akaushi beef,” Hawkins says. “I foresee Akaushi cattle being crossed with more and more cattle across the United States in the near future. “We continue to receive such positive feedback from our guests, and I think it’s only a matter of time before produc- ers realize what a difference it can make in their beef quality.” PT

They are eventually pro- cessed in Evans, Colo., and the high-quality beef is not only used in daily meal prepara- tions on the ranch but also sent to several affiliated res- taurants across the country. “It’s amazing to see how the culinary teams at each of our different properties can create unique and tasty dishes using the beef we raise,” Keller says. “In addition, they feed the ranch’s 225 employees twice a day – and those meals are equally delicious.” The juicy and flavorful Akaushi beef has become such a popular menu item at Brush Creek that Hawkins and his staff are working hard to be- come more proficient in pro- ducing it. They are planning a trip to Japan to learn more about the traditional produc- tion and processing techniques and have been working closely with animal science research- ers at Texas A&M University and Colorado State University to “Americanize” Akaushi beef production in an effort to raise it more similarly to popular U.S. breeds.

A set of fullblood Akaushi cattle graze at Brush Creek Ranch.

Akaushi Prime Time • Fall 2018

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