Circle of 2 Ranch

The Circle of 2 Ranch located in Montrose Colorado is selling PRIME Akaushi beef in quarters, halves or whole. About the Akaushi breed. In 1994, the Akaushi breed was brought to the United States from Japan. Not to be confused with Wagyu, which simple means Japanese cattle, Akaushi is a separate and distinct breed. The Akaushi breed started with the South Korean breed known as Hanwoo. Around 1870, the Devon breed was infused into the Hanwoo cattle and around 1910 Simmental was incorporated into the breed. Then around that same time, the breed was closed to any other outside genetics and the Akaushi breed was formed. To this day, Akaushi remains the same, closed herd for well over 100 years. The Circle of 2 Ranch is a proud member of the American Akaushi Association (AAA). All our cattle are registered with AAA and are FULL-BLOOD Akaushi. We currently have three herd bulls that are descendants of "Big Al". We have on our ranch: Mac Daddy, Oden, and Taco Cat. Our Akaushi are born and raised on our ranch in Montrose on the Western Slope of Colorado. Our animals never leave the property, not for one minute, until they are fully finished and ready for the consumer. We call it "estate beef". The calves wean naturally from their mothers, their horns are left intact, and moving the herd from one grazing field to another is a process free of poking and prodding. We steer our bulls and hand feed them twice a day a diet of grass and work with an animal nutritionist for our special finishing blend. They are fed out for an impressive 300 days! Unlike most American beef operations in which calves are sold off to growers and feedlots to plump up on a mostly corn diet, the cows at the Circle of 2 Ranch eat a variety of grasses for their entire lives on the ranch. They also have access to a free-flowing creek of fresh water that runs through the ranch. This guarantees a PRIME grading of A5 beef. They are handled daily and enjoy a relaxing, stress-free environment. These animals are antibiotic and hormone free! So you get this amazing, moist, well-marbled beef with a flavor that you just don’t get in any other situation, because [the cows] having fed on these grasses gives a density and almost a minerality to the meat. And the fat in grass-fed beef has a higher omega-3 content than non-grass-fed beef. It melts at a much lower temperature, so it’s literally melting in your mouth. We rotate the animals on the grass so that they’re actually part of the tilling and regeneration of the field.