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Product Info

Our end-of-the season beef sale is on! Many of the items are already or almost sold out, but we still have some great tasting beef products for you. The entire inventory is 30% off the original price now. Please submit your Order Form today! The quantity is extremely limited.

We are working hard to get ready for our 2018 beef sale season that is expected to start in July. Many exciting improvements will be added to our current sales structure, new pick-up locations, new purchase options, and more. Please stay tuned!

  • Orders can be submitted with a click of the mouse by completing our online Order Form.
  • Check out our Products List.
  • Our beef is available for pick up at four Locations in Northern California.
  • We will take Custom Orders for products not included on our order form (subject to availability).
nakagawa ranches wagyu steak

Quality: All our products come from animals raised on an entirely natural, plant-based diet with no hormones or antibiotics. Our beef is aged 14 to 21 days to enhance its flavor and each cut is above the USDA “Prime” grade, the highest rating in the nation.

Packaging: All cuts are individually vacuum-packed and frozen immediately after processing. Please see our Products List for more information.

100% Traceable: All our beef products come from cattle born and raised on our ranch, and finished by our partner in Northern California. We have developed a detailed record keeping system and every one of our products is traceable from our ranch to your table.

Orders & Pick-Up

How To Order: Fill the Order Form and click to submit. Orders will be filled on a first come first served basis. We will notify you of your order status within 24 hours after it is received. You can also just call us at (209) 754-5550 to place your order.

How To Pick Up Your Order: Our beef products are only available for local pick-up by appointment at one of the following four locations in Northern California. Please specify the preferred pick-up location on your order form.

Payment: Due upon pick-up in the form of cash or check, made payable to “Nakagawa Ranches”.

Custom Order

Currently, we are not accepting custom orders. This option will be available soon again with the start of our 2018 beef sale season this summer.

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"I just wanted to let you know that we made one of the chuck steaks over the weekend and it was spectacular! Just seasoned with salt and pepper and grilled. The meat was very tender and light and buttery! Can’t wait to enjoy the rest! Thank you for producing such a quality product!"
Jackie Tsou, Oakland, CA. August 30, 2017

"I wanted you to know how impressed we are with the quality and taste of your Wagyu beef. Firstly, I am not a fan of beef. I eat mostly a vegetarian diet and do not care for the taste of beef, overall. However, More

wagyu dish “I can’t even begin to tell you how delicious this steak was tonight. I didn’t want it to end. I cooked it with perfect care; the same way you brought it to market. Thank you Nakagawa Ranches for delivering such a quality beef!”
Shane Harden, Lodi, CA. September 28, 2016

wagyu and wine pairing wagyu and wine pairing "Paired with 1998 Ossidiana Cab Reserve and 2010 Joseph Phelps Insignia,,,, they were OUTSTANDING!"
Vincent Palazzolo, Rancho Cucamonga, CA. September 10, 2016

wagyu dish “It was absolutely amazing. I made my favorite lasagne recipe (I don’t mean to sound immodest, but I haven’t tasted a better lasagne anywhere, it’s a Marcella Hazan recipe and it’s the best one I’ve found), and the taste was like none I’d had before, the richness and pure tastiness the beef brought to the already fantastic recipe made this the best lasagne I’ve ever tasted or made. Thank you so much for the delicious beef, it’s making us very happy.”
Bec and Kai, Murphys, CA. August 2, 2016

"WOW, your Wagyu ground beef stake recipe is absolutely prime! The best! We are having our 2nd meal of this tonight. Thank you so much for offering such a beautiful, delicious, product."
Lola Blevins, Therapist, Volcano, CA. August 8, 2015.

"I have cooked a ribeye and a tri-tip steak from Nakagawa Ranch and both were exquisite. I have had wagyu in the US, Europe and Japan; Nakagawa steaks are on par with beef I had in restaurants at the imperial hotel (in Tokyo). More

"Yum, yum, yum!! We got our beef today and chose to grill up the flanken style short ribs. Let them barely defrost, peppered them and grilled for about a minute each side on a hot, hot grill. Salted them with Philippine sea salt when we ate them. Tasty, rich, More

"Nakagawa Ranch’s beef is a star at our table. Unsurpassed flavor and tenderness. Please share our appreciation with all those involved in turning out such a fine product."
Daniel Kreisberg, Retired Builder, Avery, CA. February 9, 2014.

"We continue to enjoy the beef from your ranch very much. The steaks are fantastic, we have been making sliders with the ground beef (with a little Panko in there as recommended by Craig), More

"Currently, I live in the Livermore Valley area and often go up to Arnold and Murphys to enjoy the area, the beauty of the outdoors and the people. Being an avid cook, I’ve learned over the years how important it is to start with good ingredients. More

"As a life-long Calaveras County cattle producer, I have great interest in good cattle and in the quality of the beef those cattle produce. I have had many opportunities over the years to sample quality beef from many breeds, More

"Skillet seared with sea salt and black pepper, 4mins per side. Beautiful cherry red color. Soft, smooth, consistency. Very moist. Initial butter flavor with sweet beef finish. Very pleasant viscosity. Noted fat to be white. Nice piece of meat to view, eat and talk about. Well done!!"
Peter F. Oliver, M.D., F.A.C.S., Silver Oak Medical Office, San Andreas, CA. September 29, 2011

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Tips & Recipes

Please see below for basic tips on utilizing our American Wagyu beef and don’t forget to download some wonderful recipes for your next meal!

How to Store: Upon pick-up, place your beef immediately in your freezer, which will preserve the meat for up to one year.

How to Thaw: Place your vacuum-sealed beef in the refrigerator and allow it to thaw slowly for 24-48 hours. This is the best way to preserve its natural flavor and juiciness. If immediate thawing is required, submerge the entire package in a bowl of cold water.

How to Cook: Key recommendations to preserve our beef’s natural, rich, buttery flavor and silky juices are 1) to not overcook and 2) to not over season.

Cooking Tips


Smoked American Wagyu Brisket, Bill Ho, Cupertino, California
Nakagawa Ranches House BBQ Recipe for Tri-Tip and Flank Steak
Nakagawa Ranches Ground American Wagyu Steak

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