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JC Rueshaw 76 

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JC Rueshaw 76

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Sire: Rueshaw
Reg. #: FB14990
Tattoo: JC 76
Birth Date: Jan 2013
BW:
WW:
YW:
Cane Code: 54KB133
FS:

Australian EBV

Click on the RED Reg.# to access pedigree and current American Wagyu Association EPD data.

Click on the RED Australian EBV to access pedigree and current Australian Wagyu Association EBV data.

Information provided by the bull owner:

Tested free of all known Wagyu genetic conditions

SCD AA

Registered in both the American Wagyu Association (FB14990) and the American Akauashi Association (EAF14990), this Fullblood Horned Red Wagyu ranks top 10% for Total Maternal EPD and top 15% for Weaning Weight EPD, Yearling Weight EPD and Milk EPD in the AWA database as of February 2023 and in the Australian system he is elite for 200 Day Wt EBV and 600 day Wt EBV and superior for 400 Day Wt EBV and Carcass Wt EBV.

This powerful red bull offers an unprecedented opportunity for Wagyu breeders to establish a new fullblood line to expand the limited genetic base of the breed as his sire’s genetics are extremely rare among fullbloods in North America and JC Rueshaw has no ancestors in common with any of the other closely related Black Wagyu imports.

Semen from the sire of JC Rueshaw 76 was highly valued in the 2012 American National Wagyu sale and he was the FIRST Red Wagyu to be registered in the United States and the ONLY Japanese National Champion to leave Japan.

The Red Wagyu dam of JC Rueshaw 76 is a hefty daughter of Hikari, a mainstay of Heartbrand’s breeding program and her sire Hikari is a son of Dai 10 Mitsumaru, who was the best marbling Red Wagyu in Japan and the sire of the dam of JC MS Hikari 40 is the famous Red Wagyu sire Judo.

JC Rueshaw 76 and his sire are also known for their bone quality and structure in addition to their exceptional marbling genetics.

Owners Information:

Justin & Michael Boersma

Gladstone, ND

 

History of Red Wagyu (Akaushi)

In 1975, two Red Wagyu (Akaushi) sires, Rueshaw and Judo, were imported into the U.S. and a few additional red bulls and cows arrived in 1994.

Red Wagyu is highly prized for it’s finely textured abundant marbling and easy fleshing on grass.

Unlike the Black Wagyu strains which were typically raised in confinement the Red Wagyu were developed on the grasslands of the Japanese Prefecture of Kumamoto making Red Wagyu perfect for improving carcass quality in a grass feeding operation.

In comparison to the Black Wagyu strain (Tajima), Red Wagyu are thicker, with higher weaning weights, shorter finishing times, and produce more milk in the females and their phenotype is more closely related to the western cattle breeds yet they can marble just as well as many of the Black Wagyu.

Red Wagyu genetics offer a valuable outcross possibility to the limited Black Wagyu gene pool and they produce the finest beef in the world and offer many advantages in a crossbreeding operation.