Fourth-generation cattle ranchers Ronald and Jordan Beeman created HeartBrand Beef to revolutionize the beef industry by bringing exceptionally delicious and healthy Japanese Akaushi beef to American consumers.

HeartBrand’s Akaushi Beef is both tender and delicious as well one of the healthiest sources of protein you can eat. The great taste and health benefits are unique to Akaushi cattle, so the Beemans have worked diligently to maintain and protect the Akaushi breed. HeartBrand produces source-verified Akaushi beef under rigorous quality guidelines and certified product testing. HeartBrand’s Akaushi Beef is all-natural, sustainable, and raised on family ranches.


HeartBrand is involved in every step of the process, from ranch to table, ensuring that our beef is both the best-tasting beef in the world and the healthiest beef you’ll ever eat.

You can cook Akaushi Beef just like you cook any steak. To learn more about the best cooking methods, read our Cooking Guide for Steaks or check out one of the great recipes below.

Cola-Marinated Flank Steak Recipe


Servings: 4 People
Prep Time: 10 Minutes
Cook Time: 20-24 Minutes
Passive Time: 2 Hours


  • 2 lbs Beef Flank Steak
  • 1 Cup Bottled Teriyaki Sauce
  • 1 Cup Cola
  • 1 Onion Diced
  • 1 Clove garlic Chopped
  • 2 tbsp Red Wine Vinegar
  • 1 tsp Vegetable Oil
  • 2 tbsp Hot Sauce
  • Salt and Pepper to Taste

Recipe Notes

  1. With a sharp knife, lightly score both sides of steak in a crisscross pattern. Place steak in a large ziplock bag.
  2. In a med. bowl combine teriyaki sauce, cola, onion, garlic, red wine vinegar, oil, hot sauce and salt and pepper, whisking well. Reserve 1/2 cup of marinade. Pour remaining over steak. Refrigerate for 2 hours.
  3. Preheat broiler
  4. Place steak in a broiler pan or a pan with a rack in it. Broil for 10-12 mins on each side. You want this steak more done than rare. If its to rare it will be very chewy.
  5. Let the steak rest for 10 mins.
  6. Cut into thin slices and pour the marinated over your steak or put in a small bowl for you to dip the steak into.

Akaushi Chili


Servings: 10 People
Prep Time: 10 Minutes
Cook Time: 20-24 Minutes
Passive Time: 2 Hours


  • 5 lbs Akaushi Ground Beef
  • 2 cups Onion Grated
  • 2 tbs garlic Minced
  • 2 tbs Chili Powder
  • 2 tbs Ancho Chili Powder
  • 2 tbs Chipotle Powder
  • 1/4 Cup Yellow Mustard
  • 1 Can Beef Stock 49 oz.
  • 2 Cups Tomato Paste

Recipe Notes

  1. Place grated onion, and garlic in large braising pan. Cook for 2 minutes on medium heat. Onions should be clear. Add the ground beef, cook until fully cooked.
  2. Add chili powder, ancho chili powder, chipotle powder, and salt and pepper (TT) to pan and cook for an additional minute on medium heat.
  3. Add yellow mustard to pan. Cook on medium for an additional minute.
  4. Add 2 cups of tomato paste. Cook on medium heat for additional 2 minutes, stirring occasionally.
  5. Add beef stock. Cook on medium heat for additional 2 minutes. Stirring occasionally.
  6. Remove from pan and serve.

Grilled Sirloin Strip

Servings: 1 per 1 lb sirloin strip
Prep Time:
5 minutes
Cook Time:
8-10 minutes

  • 1 lb Akaushi Sirloin Strip
  • Salt
  • Pepper
  • Onion Powder
  • Garlic Powder

Recipe Notes

  1. Season to taste using salt, pepper, onion and garlic powder.
  2. Heat grill to high temperature.
  3. Cook over heat for 8-10 minutes.
  4. Flip the steak as needed.
  5. Cook steak until internal temperate of 135-140 degrees for Medium-Rare to Medium.
  6. Remove from grill and serve.

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