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Home of Happy Akaushi–Red Angus Cattle
We combined the heritage of Red Angus cattle with the renowned Akaushi breed, known for exceptional marbling and buttery texture. The result is beef that is remarkably flavorful, tender and finely marbled.
The Short Answers
Akaushi is a Japanese breed known as "Japanese Red," originally from Kumamoto, Japan. It is one of the Wagyu breeds, so Akaushi beef is technically Wagyu — though not all Wagyu is Akaushi. It is prized for fine marbling and a soft, buttery texture.
Red Angus is a classic American beef breed and the legacy herd here at Sussex Ranch — the cattle most Texans already know. They do well on pasture and produce bold, straightforward, beefy flavor.
Our beef is a 50/50 cross. The Akaushi side brings marbling and buttery texture; the Red Angus side keeps the bold, beefy flavor. Crossed, you get both instead of choosing between them.
Steaks that are juicy and rich with fine marbling running through them, roasts that go fall-apart tender, and ground beef with real flavor. Finer marbling tends to keep the beef tender and forgiving on the grill.
Our cattle are grass-fed and grain-finished on rotated pasture and raised without hormones, antibiotics or growth stimulants. We describe how they are raised and how the beef eats — we make no health or medical claims.
Unlike large-scale feedlots, we take a hands-on, sustainable approach. Our cattle are grass-fed and grain-finished, rotated frequently onto fresh pasture, and never given hormones, antibiotics or unnecessary supplements. Instead we rely on nature's way — healthy soil, nutrient-rich grasses and plenty of space to roam.
Our Ranch PracticesQuality You Can Taste
Imagine a steak that melts in your mouth, rich with natural marbling and full-bodied flavor. That's what Sussex Ranch beef delivers — every step, from pasture to plate, designed to create the highest quality beef possible while respecting the land and the animal.
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