2F Akaushi Beef is a family-owned and operated company founded by Stephanie and Felo Martinez, located at Rancho Santa Fe in Santa Elena, Texas. As fourth-generation ranchers, they proudly continue a family legacy in Rio Grande Valley agriculture that dates back to the 1800s. Their journey into the world of premium Akaushi Wagyu beef began in 2014 with the purchase of their first Akaushi cow. Building on this new focus, they officially established Felitos Finest Meats, LLC in 2017, which operates as 2F Akaushi Beef. A significant milestone was reached in 2019 with the grand opening of their own on-site USDA and federal and state-inspected beef processing facility, a move that ensures complete quality control from pasture to plate.

Key reasons to choose 2F Akaushi Beef include:
2F Akaushi Beef operates on a model of vertical integration, managing the entire process from ranch to the plate. The family personally handles and oversees every step, including breeding, weaning, DNA verification, feeding, harvesting, processing, and distributing. This complete integration ensures meticulous quality control and provides full traceability for every product.

Commitment to Animal Welfare & Land:
We make animal husbandry and land stewardship a top priority. We always work our cattle on horseback to ensure their safety and keep them calm throughout the process.

Traceability and Quality Assurance:
Every product of 2F Akaushi Beef is DNA certified through the American Akaushi Association, a process that guarantees complete "ranch to plate" traceability. This verification is central to the company's commitment to producing a consistent, premium, and highly marbled Wagyu beef. We offer a variety of finished products, including primal cuts, sub primal, and ground beef. Our famous ground beef is a special blend made exclusively from trimmings of steak, chuck, and only whole muscle cuts. Thanks to the high marbling present in these premium cuts, the result is a rich, juicy flavor in every bite.

Family Values and Heritage:
The family feels truly blessed to continue their ranching legacy, but their mission goes far beyond raising cattle. They are deeply passionate about giving back to the Rio Grande Valley and supporting agricultural education throughout Texas. In addition to producing high-quality, healthy beef, they actively provide ground beef to school districts and child nutrition programs, and they donate to churches, nonprofits, and community fundraisers across the Valley. Education is at the heart of their work—they host five to six field days each year at the ranch, welcoming students and youth groups to learn firsthand about ranching and where their food comes from. Their commitment to outreach also includes partnerships with Texas A&M University and collaboration with the Texas Department of Agriculture, helping promote agricultural awareness and connect with the next generation of producers and consumers. Their daughter, Alyssa, plays a key role in these efforts, leading marketing and public education initiatives that share their story and mission with a wider audience.

Akaushi is a distinct breed of Wagyu cattle—its name comes from the Japanese words "aka" (赤) meaning red, and "ushi" (牛) meaning cow. This makes Akaushi literally the "red cow."

In the United States, this breed is proudly called American Akaushi, tracing back to fullblood imports from Kumamoto, Japan in the 1990s.

The Akaushi breed is highly regarded for several key characteristics and benefits:

Genetic Makeup & Traits:
Akaushi are known for their strong maternal traits, excellent growth, and consistent low birth rate. They are also exceptionally hardy cattle with phenomenal health. The genetic merit for these characteristics is precisely measured using Estimated Breeding Values (EBVs) as a foundation to calculate Expected Progeny Differences (EPDs). In essence, these tools provide a data-backed forecast of an animal's genetic potential, giving producers the ability to consistently improve their herds.

Meat Quality:
Akaushi cattle are renowned for their high IMF (intermuscular fat). Unlike other cattle that store fat on their back, Akaushi deposit fat into the protein, which gives their beef a umami, rich flavor and a very tender texture. This marbling is consistent and considered second to none.

Consistency:
The breed is praised for its consistency in producing high-quality, well-marbled meat. Consumers consistently report a superior beef-eating experience with Akaushi.

Health Benefits:
Akaushi beef is often referred to as a healthy beef due to its unique fat composition. It contains high concentrations of monounsaturated fatty acids (MUFA), which are considered good fatty acids, as well as oleic acid. The American Heart Association recommends a diet high in protein and monounsaturated fat, both found in Akaushi beef. Additionally, it contains Conjugated Linoleic Acid (CLA), which can support the immune system. These health qualities are present in all cuts, from ground beef to steaks.

Adaptability & Vigor:
Akaushi cattle adapt very well to diverse environments and climates, including hot and rough conditions. They exhibit excellent vigor, longevity, and health, with bulls holding up well and covering cattle efficiently. Their productivity is noted for low birth weights (62 to 75 pounds) and strong growth.

Traceability & Data:
The American Akaushi Association DNA verifies every animal they register, ensuring consumer confidence and enabling traceability. This comprehensive data tracking allows for detailed information on genetic lineage, growth, and yield grade.