The Red Wagyu Revolution: Inside Akaushi Beef with HeartBrand

Akaushi may be the lesser-known red cousin in the Wagyu family, but its impact on global beef markets is anything but small.

In this episode of Beyond the Marbling, Georgia Stormont sits down with JoJo Carrales, VP of Cattle Operations at Heart Brand Beef in central Texas — the largest Akaushi producer in the world.

They dig into the remarkable origin story of Akaushi genetics, imported from Japan in the 1990s, and how Heart Brand built a thriving, high-marbling herd from an incredibly small gene pool. JoJo explains why inbreeding diversity hasn’t been an issue, the role of DNA verification, strategic embryo transfer, and the importance of applying relentless selection pressure on functional traits like fertility, structure, growth, feet and legs, and overall herd health.

This conversation goes beyond the romance of a single beautifully marbled steak. It’s about the full equation — feed economics, maturity, days on feed, carcase weights, third-party camera grading, natural vs hormone-free programs, and the commercial reality that over 50% of beef consumed in the US is mince.

JoJo also breaks down the key differences between black Wagyu and red Akaushi, and why the magic lies in balance — genetics that deliver both production performance and predictable marbling outcomes.

If you love beef science, supply-chain margins, and stories about breeds that earn their keep in every climate, this one’s for you.

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