PrimeTime spring 2018

AKAUSHI BEEF Beef Matters

Lauren Lowry | Marketing and Customer Relations, HeartBrand ® Beef Inc. | llowry@akaushi.com

S pring is in the air, and so is the long- missed aroma of steaks on the grill! Beginning in March, we see an increase in

genetics to your herd is a huge step in a positive direction. Producing an average carcass grade of 40 percent Prime with acceptable time on feed and feed efficiency – that’s the Akaushi advantage! With the steady growth in demand for Akaushi beef in the United States and inter- nationally, HeartBrand is eager to announce that we will be utilizing an additional har- vest and fabrication channel through One World Beef in Brawley, Calif., this spring. HeartBrand will send three loads of cattle to this state-of-the-art facility every other week to be harvested and shipped throughout the West Coast and internationally. This will open opportunities for HeartBrand to mar- ket Akaushi beef to additional Asian mar- kets such as Hong Kong, Taiwan, Thailand, Vietnam, Singapore and China.

beef sales that pulls strong through the

summer. With warmer weather comes backyard grilling, BBQ season and

Memorial Day’s big kickoff to summer. This spring, consumers are looking for healthier, higher quality beef, and Akaushi has stepped up to the plate. Over the past three

months, HeartBrand ® has purchased 2,936 head of DNA-verified calves to process through our branded- beef program. When people think Akaushi, they think intensely marbled, mouth- watering beef. The

truth is, the average American consumer is seeking a cut of meat with a marbling score in the 5 to 7 range that will bring the most bang for their buck. We have discov- ered that Akaushi will consistently produce these desired scores with F1 crosses and percentage cattle, while feeding timely and efficiently in the feedyard. In February, HeartBrand Beef harvested carcasses that graded 54.8 percent Prime, 44.7 percent Choice and only 0.5 percent Select. Achieving these impressive marks with crossbred cattle is a great example of what Akaushi genetics can bring to your existing herd through hybrid vigor. It can be difficult for a traditional cattle rancher to make changes from “the way we’ve always done things,” but change is a neces- sity when meeting consumers’ demands is part of your business. Introducing Akaushi

One World Beef, Brawley, Calif. As a beef marketing company, it is cru- cial not only to sell the most popular primal cuts, but the entire animal. One World Beef’s strategic location and export capabilities will help HeartBrand best utilize the entire car- cass and seek out new markets that pay the highest value for specific cuts every week. The 337,000-square-foot facility utilizes the most advanced technology in the industry,

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Akaushi Prime Time • Spring 2018

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