June 24, 2012

HeartBrand Akaushi was featured in two articles and videos on Good Taste with Tanji at Jamail's in Horseshoe Bay, Texas.  Click here to read the article and watch the first video.  Click here to access the second article. 

June 8, 2011

The Burger Palace describes their main ingredient - Akaushi Beef in the article "Houston's best burgers, one ingredient at a time" on Houston.com.  Click on the article name to read the full story.

 MySA.com features Akaushi beef albondigas at Bohanan's bar.  Click here to read more.

 The Houston Press features an article on The Burger Guys who use HeartBrand Akaushi Beef.  Click here to read more.

March 2011

Twinwood Cattle Company in Simonton, Texas is promoting our cattle, to read their article, click here .

February 17, 2011

HeartBrand Beef was featured on Good Taste with Tanji . 

    "Could a steak really change your life? If it’s 100% Akaushi beef, it could. The Akaushi breed is a prized commodity in Japan…literally a national treasure."  Click here to read the full article and see the video. 

 February 2011

We have joined the  Facebook.com family, check us out by clicking on the link.

June 2010

HeartBrand Beef sponsored the ACF Professional Chef's Association of Houston Southwest Foodservice Expo Hot Food Competition on June 27, 2010.  Check back soon for recipes from the competition.

Schaumburg Steakhouse Serves Akaushi - June 16, 2010 ABC Local News

  Look out Wagyu and Kobe, Another Japanese Beef Comes to Town - June 16, 2010 Steve Dolinsky, Adventures in Urban Eating

April 2010

 ABC Kitchen's Burger Is Part Locavore, Part Wagyu, and a Decidedly Juicy Contender - April 30, 2010 - Grub Street New York

Hopes are High for Japanese Red Cattle-Akaushi - April 4, 2010 - Oklahoma Farm Report

  Akaushi Cattle Deliver to the Consumer "Good" Fat - So Claims Bill Fielding of HeartBrand Beef - April 5, 2010 - Oklahoma Farm Report

 Akaushi Cattle Can Change the US Beef Cattle Genetics for the Better - April 6, 2010 - Oklahoma Farm Report

Akaushi Cattle - Bill Fielding Describes F1 Crosses that Yield Better, Grade Better and Cost Less to Feed - April 7, 2010 - Oklahoma Farm Report

January 2010

 The next big beef thing - January 6, 2010 - StarTribune, Minneapolis - St. Paul Minnesota

 "The Right Red Wine, Red Meat & Chocolate Could Be Healthy" - Good Taste with Tanji- Read the article by clicking the link above.

December 2009

 Kowalski’s Market has created a special site within their site for Akaushi Beef.  To access their site for pictures and recipes, click the link below: 

Akaushi Links

December 16, 2009

 Nine-store, Kowalski’s Markets today is rolling out Akaushi Beef, which it boasts is the “world’s best-tasting beef,”   Read the article by clicking on the link below:

August 27, 2008
Everything You Need to Know About Steak
In the August issue of Esquire Magazine, Francine Maroukian tells her readers all about steak types, grades and cooking times. Akaushi Beef is featured in that article!
{Read the Esquire article here}

April 22, 2008
Chef's Club of Connecticut Welcomes Dr. Calles
Dr. Antonio Calles, President of Heartbrand Beef presented an exclusive workshop to the Chef's Club of Connecticut. Dr. Calles is regarded as one of the world’s eminent bovine geneticists and discussed with the distinguished group of chefs the excellent health benefits and extraordinary taste qualities of Akaushi Beef. 

April 22, 2008
Library Bar begins Serving HeartBrand's Akaushi Beef
For fans of classic cocktails and the understated retro cool of quaffing in a hotel bar, the return of The Library Bar in Dallas, Texas is overdue. The longtime lobby bar of the circa-1924 Warwick Melrose Hotel has reopened with an updated look that revitalizes the space's trademark rich wood paneling and comfortable seating with a few new touches – and an updated menu. Executive chef, Jeff Moschetti, has debuted a new assortment of bar fare, including a variety of upscale nibbles as well as heartier dishes and the Landmark burger, made with HeartBrand's Akaushi beef.

April 17, 2008
HeartBrand President, Dr. Calles, Speaks at Royal Oaks Country Club
Dr. Antonio Elias Calles did a presentation on HeartBrand's Akaushi Beef at the Royal Oaks Country Club in Houston, Texas. The event began at 11:00am and covered the unique health benefits of the Akaushi. Chef Craig Mayer gave a live cooking presentation along with the discussion.

April 9, 2008
The Great American Land and Cattle Co. to Serve Prized Akaushi!
The Great American Land and Cattle Co., 701 S. Mesa Hills, El Paso, TX will begin serving Akaushi beef in its restaurant next week. The beef is impeccable, said Cris Green, owner of the Sunland Park Great American. The cuts contain intense marbling. "This beef has a much higher percentage of monounsaturated fat so that means the flavor is buttery and it is amazingly tender," Green said. Green and his staff also are working to perfect the cooking of this beef. "Due to the fine marbling of the steaks, we recommend cooking them at medium temperatures. Then you can enjoy its unique texture and flavor," Green said. The restaurant would begin by serving Akaushi ribeye and hamburgers, but plan to add more cuts in the near future.
{read the entire article here}

April 3, 2008
Kudos for Akaushi Found on Flickr
A Flickr member gave rave reviews to Chef Garrelts' Akaushi Wagyu Flatiron stating "It is spectacular. I understand that he has come up with a way to roll and cut it like a filet, which makes a more tender cut. Indeed, it was. And, the meat was nothing short of blissful. I've seen this cut of meat raw, and the marbling is unbelievable. Eating this cut and preparation of Akaushi makes you think twice about the way beef should taste."
{check out the photostream here}

March 19, 2008
The Perfect Steak
At a Ben E. Keith food show in San Antonio last week, Dr. Jose Antonio Elias Calles, president of HeartBrand Beef, says his company chose Bohanan's from 27 possibilities as the first restaurant in the country to carry Akaushi beef because it was the "most professional ambience" with servers that were fluent in explaining what the company does differently from other domestic beef producers.
{read the entire article here}

February 20, 2008
Rare Japanese Beef served at Aroma Thyme Bistro
Marcus Guiliano of the Aroma Thyme Bistro reports "We are very pleased to offer this rare Akaushi Beef. It is is very rare to find a true gem in the beef world. This is exactly what we found in HeartBrand Beef. The blind taste test was the real proof. We tried this Akaushi against other so-called Kobe style producers and organic producers. The Akaushi had no competition. Since the supply is still very low, we will offer this prized beef as much as possible."
{read the blog entry here}

February 12, 2008
Ounce Prime Steakhouse coming to San Antonio - Serving Akaushi
asión Latin Bistro and Bar, 1401 N. Loop 1604 W., will become Ounce Steakhouse on May 1. The restaurant, now closed for renovations, will feature some prime steaks, some Angus meat and Akaushi beef. Akaushi is a heavily marbled Japanese beef that is raised in Texas by HeartBrand Beef.

February 4, 2008
Central Coast Center Of The Plate Tour February 2008
On February 28th HeartBrand Beef will be in San Fransisco with USFoodService bringing samples of Akaushi Beef.

February 1, 2008
Vail Restaurant 'Steaks' a Claim on Akaushi Cattle
When Kyle Cowan, Executive Chef at Vail's Up The Creek, serves an Akaushi flatiron steak, he’s likely to make a show of not bringing a steak knife. And it’s true, there’s no need for one. Tender and succulent, it’s redundant to describe it as meaty — but it’s just that, on an elemental, almost primal, level. The article states "it’s the flavor and quality of the meat that’s going to push it to the forefront of dietary choices. And despite all the options out there, red meat seems eternally popular. Why? “Beef. Fire. Caveman — come on. It’s how we originated,” exclaimed Cowan. “It’s natural. And I want the best beef from people who don’t rush their cattle.”"

January 18, 2008
Where's the Beef? – at Sam & Harry's Akaushi Wine Dinner
The Akaushi Wine Dinner at Sam & Harry's is highlighted in The Daily Herald.
{read the article here}

January 8, 2008
Sam & Harry's Celebrates the World's Finest Beef at the
Akaushi Wine Dinner
Executive Chef Joshua Humphrey of Sam & Harry's Schaumburg, IL restaurant, creates a five-course dinner featuring beef with lineage going back 30 generations and hosts an Akaushi Wine Dinner on Thursday, January 24, at 6:30pm.
{read the press release here}

January 2, 2008
If Heaven Were Beef, It'd Taste Like Akaushi
A San Antonio Blogger at Maverick Views had the opportunity to try HeartBrand's Akaushi at Bohanan's Prime Steaks and Seafood and called the experience "Life-changing."
{read the blog entry here }

December 26, 2007
Texas Can Lay Claim to Top Beef Cattle - from Japan
The San Antonio Express-News says it's not snobbery that makes people willing to pay up to $200 for an Akaushi steak at certain East Coast restaurants, or that induces others to pay $45 retail for the same 14-ounce rib-eye. To true believers, an Akaushi is the tastiest and healthiest steak one can buy. Jay Gray who manages the feedlot in Gonzales where the Akaushi are fattened up states "This beef is totally different. It makes what we're used to eating seem rather mundane. It's the best steak I've ever eaten, and I've eaten some." The article goes on to say "... according to scientists at Texas A&M, that's neither hype nor imagination. Simply put, besides commanding top dollar, a juicy, heavily marbled Akaushi steak ranks far higher than the best American beef in healthy fats and lower in unhealthy saturated fats.

"There's a genetic predisposition in those cattle to put on a softer fat that's high in oleic acid and monounsaturated fats," said Stephen Smith, a biochemist and meat specialist at A&M, one of two centers of study of Japanese cattle in the United States.

"It really is counterintuitive. People think more fat means higher in saturated fat. But the more monounsaturated fat in the beef, the more benefits you get, and the beef with the highest levels is Japanese," he said.""

November 27, 2007
Ounce Prime Steakhouse opens in Addison - Serves Akaushi
Ounce Prime Steakhouse had a soft opening last week, with a grand opening set for December 12. The restaurant includes glass-enclosed private rooms, a humidor with cigars for sale, a "disco inferno" mosaic with reds, golds, silvers, a waterfall in front. They serve beef that is all prime featuring HeartBrand's Akaushi, and they're doing old-fashioned fancy beef Wellington and Chateaubriand for two.
{read more about them here}

December 5, 2007
Tri-County Beef Tour set for December 5th
Texas Cooperative Extension of DeWitt, Lavaca and Gonzales Counties are sponsoring a Tri-County Beef Cattle Tour to be held on Wednesday, Dec. 5. This years' beef tour will feature the Akaushi breed of cattle. The tour will be limited to 50 total participants, so if you are interested in attending, be sure to make your reservation early.
{complete information here }

December, 2007
How Now Brown Cow
Take a look at the gorgeous, mouthwatering cowboy-cut Akaushi ribeye on the cover of the December 2007 issue of Texas Monthly. Then we invite you to open it up and read about the author's personal experience tasting HeartBrand Beef's Akaushi for the first time.
{additional restaurants that serve Akaushi} {read article here} {steak cook-off video}

November 20, 2007
Visit us at the Big Smoke show in New York
The Las Vegas Big Smoke was a huge hit now you can meet us in New York. Stop by our booth at the Big Smoke show in New York being held at the Marriott Marquis being held November 20. Learn more about HeartBrand's Akaushi beef and pick up our new catalog.

November 9-11, 2007
Smart Beef
Parade Magazine highlighted Akaushi beef in their feature called "5 Surprising Facts About Food". They wrote: "If your yen for steak is ruined by fears of clogged arteries, try Akaushi (Aka-oshee) beef. This high-quality meat comes from Japanese cattle bred in the U.S. It is rich in monounsaturated fat and oleic acid—the same “good fats” found in olive oil, which don’t harm the heart. Akaushi beef (below) has an incredibly rich flavor without the saturated fat. Best of all: It is served in some of the top steakhouses across the nation."

November 9-11, 2007
Visit us at the Big Smoke show in Las Vegas
Meet us in Las Vegas. Stop by our booth at the Big Smoke show in Las Vegas being held at The Venetian being held November 9-11. Learn more about Akaushi and pick up our new catalog.

October 25, 2007
Mmmm... Akaushi Beef
That's what the crowd of over 600 were saying at the luncheon at the South Texas Farm & Ranch Show in Victoria, Texas. During the luncheon Dr. Calles spoke about the unique health benefits of Akaushi cattle and their potential to improve the cattle industry. The Victoria Advocate covered the event "Akaushi cows produce the beef of the future. Such is the claim of Dr. Jose Antonio Elias Calles, president of HeartBrand Beef, who was the keynote luncheon speaker at the South Texas Farm and Ranch Show on Thursday.

"When you have a positive ratio, more good fat than bad fat, it has tremendous benefits for the human body," he said. The ratio in Akaushi beef, when raw, is 80 percent lean and 20 percent fat, that fat produces monounsaturated fats that lower bad cholesterol."

October, 2007
Beef Producer Magazine shares the Marketing Magic of HeartBrand Beef
It's a beef producer's dream come true - a story 10 years in the making that can teach the beef industry valuable lessons. Reporter Alan Newport had the opportunity to spend some time with Dr. Elias Calles, President of HeartBrand Beef, along with Ronald Beeman, CEO and Jay Gray of Graham Land and Cattle Co. and discuss their unique partnership for raising and maintaining this consistently quality beef. "A completely integrated system allows control of every etail, from genetic to water sources to grazing management to slaughter and packaging..." "The point is this kind of control is very important for consumer trust as well as product consistency."

October, 2007
HeartBrand Beef featured on the Great Taste Television Show
The Great Taste show will be running a segment covering the interesting history and health benefits of Akaushi cattle – the cattle expected to revolutionalize the meat industry.Tune in to learn all about this unique breed on The Travel Channel and local stations in most metropolitan areas. Channel, date and time details:
Tampa-St.Petersburg-Sarasota region:
WXPXION, 1:30pm: 10/4, 10/11, 10/18, 10/25
more air dates and details to come

October 24-25, 2007
2007 South Texas Farm & Ranch Show in Victoria, TX
We invite you to register for the Luncheon Presentation by Dr. Calles: Akaushi Beef - The New Genetic Alternative. Only 250 tickets are available, so register soon before all the spots are gone.
{click here for the event flyer}

October 15-16, 2007
International Joint Symposium on Producing High Quality Beef
Dr. Calles will be speaking at the 2nd Korea-United States-Japan International Symposium - Producing High Quality Beef for the Asian and Domestic Markets with Domestic and Exotic Breed Types held at Texas A&M University in College Station, TX. This two day event include presentations from industry leaders, and includes a tour of the HeartBrand Beef ranch.
{click here for complete details}

September, 2007
HeartBrand Beef featured on the Great Taste Television Show
The Great Taste show will be running a segment covering the interesting history and health benefits of Akaushi cattle – the cattle expected to revolutionalize the cattle industry.Tune in to learn all about this unique breed on The Travel Channel and local stations in most metropolitan areas. Channel, date and time details:
WVVH-TV, 11:00am: 9/7, 9/14, 9/21, 9/28
more air dates and details to come

August 21, 2007
Enjoy the Good Life with HeartBrand Beef
HeartBrand Beef is proud to announce that they have been included in the Cigar Aficionado's Good Life Guide. Their upcoming 15th Anniversary Issue (issue date October 2007) includes a fabulous page discussing the excellent quality and health benefits of HeartBrand's Akaushi: "Whatever the name, the product is phenomenally good. You expect flavor from the rib eye, but the cuts that astound you with their savor are the lesser ones such as the flank steak and the overly lean ones like the "chick" steak: filet mignon. Akaushi is not cheap, so it's a welcome surprise that the lowly hamburger is one of the finest choices. Bon appétit, America." Pick up a copy today to read all about us.
{Cigar Aficionado article}

August 20, 2007
Check it out
Please check out our full page ad in the September 30, 2007 issue of the Wine Spectator. HeartBrand Beef would be interested to know if you tried out our Akaushi steaks after reading about us in our ad.
{Wine Spectator website}

August 3, 2007
A Rare Breed Indeed
HeartBrand Beef introduced Akaushi cattle to Texas to revolutionize the cattle industry. What makes the Akaushi different than other exotic breeds brought the the United States? Dr. Calles states "It is healthier due to its unique fatty acid composition when compared to domestic beef. The meat is very tender, juicy and flavorful and it is considered by the Japanese and many beef experts to be the most palatable, and yet healthy, beef in the world." He goes on to state " The beauty of the Akaushi, Calles said, is that he doesn’t have to identify genes for tenderness and genes for marbling. Those traits have already been instilled in the breed through over 100 years of carefully controlled breeding programs and intensive research in Japan.

"The breed has been engineered in a closed-end system with no exposure to any other cattle genes for over 100 years, selecting for the palatability trait for years and years," Calles said. "The animals that were not uniform and consistent over the years, they were eliminated at some point.

July 11, 2007
Dr. Calles Discusses HeartBrand's Akaushi
The Food Insider Radio Show spoke with Dr. Calles about the health benefits and quality of Akaushi Beef. They discussed the differences between Akaushi beef and domestic beef.

July 8, 2007
HeartBrand's Akaushi now available in the Gilford Area
The Whine'ing Butcher shop in Gilford, NH has started offering HeartBrand's hormone-free beef. "The whole purpose of the store is to bring quality products to our customers," said co-owner Andrew Arguin.
{read the article here}

July 1, 2007
AP Video story about HeartBrand Beef
HeartBrand Beef is highlighted in this video by the Associated Press. AP Reporter Rich Matthews spoke with Dr. Elias Calles about the revolutionary qualities of Akaushi cattle.
{watch the video here}

June, 2007
Akaushi Beef - Heart-Healthy Meat
Austin Monthly talks about the health benefits of HeartBrand's Akaushi on their June issue.
{view the article here}

June 27, 2007
Taste the Latest in Luxe Beef - HeartBrand's Akaushi
Fort-Worth's Star-Telegram Food Editor described the health benefits and quality of HeartBrand Beef, now available in Dallas at Chamberlain's Chop and Steak House.

June 26, 2007
AP Newswire Covering the Story of HeartBrand Beef
Texas Ranchers Raising Japanese Cows. "Even by the standards of Texas -- where beef is no trivial matter -- rancher Jose Antonio Elias Calles has coddled his cattle." This is how the Associated Press began their expose on HeartBrand Beef and their Akaushi cattle.

June 24-26, 2007
HeartBrand's Akaushi Beef Steals the Show at the Annual Texas Restaurant Association's Convention
Pure desire – that's what the display of Akaushi steaks at the TRA convention in Dallas, Texas brought out in the conventioneers. Pure desire to taste and buy Akaushi. That beautiful display of the nation's highest quality beef drew quite a crowd.

June 23, 2007
Great Taste from a Great Grill Arrives in Dallas
Chamberlain’s Steaks and Chop House and their award-winning grills are excited to announce they are continuing that long-running reputation by introducing Akaushi from HeartBrand Beef, Inc. to the Dallas area.

May 30, 2007
Beef that's Just Better!
Heartbrand Beef was the topic today in the Dallas Morning News' Food section. Reporter Tina Danze covered how HeartBrand Beef "...has maintained the purity of its Akaushi herd, allowing no crossbreeding (unlike some domestic Kobe that have been bred with Angus). The company has good reason to keep the breed pure: Akaushi beef is renowned for its quality." She went on to state the "...extra marbling gives the beef its characteristic buttery flavor, tenderness and juiciness."

May 13, 2007
Presidential Visit to the HeartBrand Ranch
The San Antonio Express-News reported on a recent visit by Vicente Fox to Bohanan's: Former Mexican President Vincente Fox and his wife, Marta Sahagun, recently visited Bohanan's Prime Steaks & Seafood, 219 E. Houston St., where they dined on Akaushi beef. The couple enjoyed the beef so much, chef and owner Mark Bohanan also arranged a subsequent dinner at the South Texas ranch where the cattle is raised.

May 3, 2007
KEYE TV Medical Watch Focuses on Akaushi Beef
The Austin CBS affiliate KEYE 42 covers the health benefits of HeartBrand's Akaushi Beef.

May 3, 2007
Grilling up Good Health at the Texas State Capitol
HeartBrand Akaushi will be served at it's "Introduction Celebration" Press Conference on the Southwest Lawn of the Texas State Capitol. Featured speakers will be Congressman Jeff Wentworth and Commission of Agriculture, Todd Staples. HeartBrand hamburgers and hot dogs will be served to those present. Event is from 11:00am until 1:00pm.

April, 2007
Spring Showcase to Present HeartBrand Beef
The America One Network and Comcast in Sacramento will be airing it's Spring Showcase television show beginning April 17th through May - featuring a presentation on HeartBrand Beef. Find the station nearest to you to watch the show.
Airtimes:
America One
4/17 at 3:00 PM
4/19 at 11:00 AM
4/23 at 5:00 PM
4/25 at 3:00 PM
4/26 at 5:00 PM
5/1 at 11:00 AM
5/3 at 5:00 PM
5/7 at 11:00 AM
5/8 at 5:00 PM
5/10 at 5:00 PM

Comcast Sacramento
4/17 at 7:30 AM
4/17 at 3:30 PM
4/20 at 11:00 PM
4/21 at 12:00 PM
4/23 at 8:30 AM
4/23 at 7:30 PM
4/27 at 3:30 PM
4/28 at 1:00 PM
4/28 at 4:30 PM
4/30 at 6:00 PM
5/1 at 8:00 AM
5/2 at 11:00 PM
5/3 at 8:00 AM
5/3 at 6:00 PM
5/5 at 7:00 PM
5/6 at 11:00 PM
5/7 at 5:30 PM
5/9 at 8:00 AM
5/10 at 9:00 PM
5/12 at 12:00 PM
{find a local televion station}

April 11, 2007
Here's the Beef: Akaushi Beef
Akaushi Beef made an appearance in the San Francisco Chronicle - with excellent reviews from food department tasters. Their comments? "It seems to embody all qualities, even contrary ones. It's beautifully marbled (fatty), but it's healthy. How? Because the kind of fat in the meat comes from the grass diet of the steers. It's supposedly high in CLA (conjugated linoleic acid) and oleic acid as well as monounsaturated fat (you thought it was only in olive oil and peanut oil?) which, the company claims, can lower cholesterol."
{read the article here}

April 4, 2007
KAVU-TV to feature HeartBrand Beef in the News
The Victoria, Texas ABC affiliate will be featuring a news story on Akaushi and HeartBrand Beef. KAVU highlighted the unique story of the Akaushi cattle and how they came to be in the U.S. Dr. Calles and Ronald Beeman explained the cattles' exceptional health benefits and quality.

April 3, 2007
Akaushi Comes out on Top in "Ribeye Throwdown"
HeartBrand Beef's Akaushi was put to a taste test by the San Antonio Current and the result? "There really was no comparison in flavor: Akaushi had the most robust taste of real beef without a gamey undertone." .

February 21, 2007
Food Flashies - San Antonio Express-News
First, it was the Kobe beef craze. Now, a new style of Japanese beef has made its way into restaurants. It's called Akaushi beef, and it is noted for its deep marbling. Though it is illegal to import beef from Japan, the cattle is being raised and sold in Texas. You can find it locally at Bohanan's Prime Steaks and Seafood, 219 E. Houston St.
The restaurant offers entrées with a New York strip, a rib-eye or a filet mignon, of Akaushi beef, for $95. None of the items is listed on the menu. They are sold by servers, who are apparently doing a good job, because about 200 steaks are sold monthly, a spokeswoman says.

February 14, 2007
AKAUSHI BEEF: SHATTERING THE STANDARDS FOR MEAT
YOAKUM, TEXAS (February 14, 2007) - Have you ever tasted a steak so tender that you can cut it with a dinner knife? And so flavorful that from the first buttery taste through the last lingering juices you savor every melt-in-your mouth bite? And could you imagine that steak is actually good for your heart as well? Akaushi Beef is all that and more, and HeartBrand Beef announces that for the first time ever it is available for consumer purchase within the United States.
{read entire Press Release here}

February 9, 2007
Bon Appétit Lists Akaushi Beef as Valentine Gift Idea
The BA Blog, by the editors of Bon Appétit lists Akaushi Beef as their #2 choice as a Valentine Gift for Him.
{read article here}

January 15-19, 2007
HeartBrand Beef Wowed Celebrities at Sundance Film Festival
The Heart Brand Beef Company showcased its Akaushi beef products at this years' Sundance Film Festival as a sponsor of the Entertainment Tonight, Gibson Guitar, and Getty Images Celebrity lounge on Main Street in the heart of Park City, Utah. Celebrity guests enjoyed a variety of gourmet delights featuring Akaushi Beef prepared by chef Josh Green. The combination of taste and health benefits wowed such celebrities as Timothy Hutton, Tom Arnold, Sir Anthony
Hopkins, Terri Hatcher, and many many more.

December 9, 2006
Japanese treasure available at Republique
Kerrville diners got the first opportunity to taste the high end beef on Monday at Republique Restaurant, one of about 15 establishments in the United States that will serve the exclusive meat. HeartBrand president Ronald Beeman and vice president for production José Antonio Elias Calles were on hand to launch the product, the only Kobe beef produced outside Japan.

November 29, 2006
Uncle Jack's Steakhouse serving HeartBrand Akaushi
The owners of Uncle Jack's Steakhouse, who have a 10-year-old restaurant in Bayside and a three-year-old one at 34th Street and Ninth Avenue, have signed a lease to open a third unit, at 44 W. 56th St. (between Fifth and Sixth avenues, 212-245-1550). The two-story restaurant will have between 100 and 120 seats and will focus on serving dry-aged USDA Prime steaks as well as American Wagyu and Akaushi beef — both American versions of Japanese Kobe beef.
{read NY Sun article here}

October 15, 2006
Donation in kind to support March of Dimes Fundraiser
The March of Dimes was originally founded in the early 20th century to fight the burgeoning polio epidemic. Over the past 85 years, it has continued in its quest to keep children healthy as it evolved into a world-renowned non-profit organization. The current focus of their mission is “to improve the health of babies by preventing birth defects, premature birth, and infant mortality,” according to the March of Dimes website. For more information on the March of Dimes visit their website.
{www.marchofdimes.com}

September 18, 2006
Dairy Treat in Yoakum, Texas is now serving HeartBrand Akaushi burgers.

June 3, 2006
HeartBrand® Beef launches new site.
Akaushi is a breed of cattle indigenous to Japan, where it is particularly valued for the amazing health benefits and high quality of its beef. Finally available within the United States, Akaushi is expected to revolutionize the meat industry.
{read more}