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Each generation – A1, A2 and A3 – must also be bred to certified fullblood Akaushi bulls, with the ul- timate goal resulting in the generation of A4 purebred Akaushi, or 15/16 (93.75 per- cent) breeding. The association breed reg- istry requirement includes a mandatory DNA source and parent verification of every animal to receive purebred certification. “No other beef breed as- sociation utilizes this unique DNA testing for every animal in its registry,” Bain says. “This assures breed- ers, feeders, packers and consumers of DNA-verified American Akaushi genet- ics at every marketing level from the ‘gate to the plate.’” There are minimal fees for verification and certificates issued for percentage A1, A2 and A3 females from the American Akaushi Associa- tion. Breeders involved in the A4 Advantage Program will have access to the GPS system, which will allow them to record and track all of the data on their cattle and compare it with infor- mation from other breeders. Adding Value to the Herd Having a branded program is providing the beef industry with just what it wants – a higher quality, more consis- tent product. And this can be achieved in just one genera- tion with Akaushi cattle and the A4 Advantage Program. “The ultimate goal is for breeders to work up to A4 purebred Akaushi. But if a producer’s goal is to raise halfbloods, this program will still work for them,” Bain says.

The A4 Advantage Pro- gram adds value to females whether a producer is keep- ing them for replacements or marketing them. “Producers earn a premi- um on their Akaushi-sired cattle,” Bain adds. “Each generation will provide added value, so by retain- ing your replacement fe- males and embedding the

influence of Akaushi within your existing herd, you will create an increased market value with every new gen- eration.” To learn more about enrolling in the A4 Advan- tage Program, visit www. akaushi.com or call the American Akaushi Associa- tion at (361) 238-7218. PT

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Photo courtesy of Chisholm Cattle Company. www.chisholmcattle.com

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www.akaushi.com • Spring 2018