Your beef will be ready for pick up beginning August 12, 2017.
For the first time this year, our ground beef will be available for purchase at Outer Aisle’s farm stand in Douglas Flat throughout the season. We are very excited to partner with Outer Aisle, a pioneer in Calaveras County’s local food movement, to promote healthy, tasty local food together. They are located off Highway 4, just before entering Murphys.
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.
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”.
We are now accepting custom orders. For products not featured on our order form, please contact us for availability and pricing. This year’s custom order deadline is July 31, 2017. Please note that the custom orders are available for pick-up starting the last week of August.
"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,
my hubby loves nothing more than a good steak or roast. A few years ago, he bought a side of fresh organic beef. It had a very unpleasant taste and was extremely tough. We ended up disgarding over half of the order - a huge waste of money.
So, when I overheard him discussing buying Wagyu beef with a farmer up north (he had discovered the breed himself), I told him about your farm and how he could buy a small order to try. I passed by your ranch every day on the way to work. So, he ordered his beef and you invited him to meet you at the ranch to pick up the order. As an animal lover, I was most interested in seeing your ranching operation first hand and learning about your family's history with the land.
The day we visited, your cattle were being moved from the hill above to the low pasture. We were walking within 60 feet of the herd. I noted they were relaxed and unruffled, as they were gently herded. No stress. In fact, one young cow was quite curious about us and hung close by, just observing. I recalled you saying they are more like pets than cattle. This is the kind of life that all beef cattle should have. When my hubby cooked the first steak, it smelled so good, I decided to taste it... the most surprising thing, was that the meat had a fresh, rich, buttery taste. It literally began to melt in my mouth. It was the best beef I have ever eaten. I thoroughly enjoyed it! After reading about the health benefits of your Wagyu (the fat is structurally aligned olive oil and 90% are graded A) and knowing the high level of respect you have for animals, I can only say bravo and I approve. "
Shannon Menzella, Valley Springs, CA. February 27, 2017. Less More
“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
"Paired with 1998 Ossidiana Cab Reserve and 2010 Joseph Phelps Insignia,,,, they were OUTSTANDING!"
Vincent Palazzolo, Rancho Cucamonga, CA. September 10, 2016
“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).
If you are skeptical just buy one steak and try it, the meat is extremely rich and flavorful. Everyone should experience eating Wagyu beef, and Nakagawa steaks do not disappoint."
Malcolm Bean, PhD student at Stanford University, Palo Alto, CA, July 17, 2015. Less 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,
tender with bones you can gnaw on. The two of us ate the entire 1.6 pound package. We served it with a tangy broccoli salad with apples and onions to balance the richness. Best we ever ate!!"
Carol Ann MacDaniel, A Supporter of Locally Grown Foods, Valley Springs, August 16, 2014. Less 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),
and the stew meat has been used in some of the best goulash I've ever had. The only downside is that we don't have a bigger freezer to buy even more! Wishing you much continued success!"
Sascha Wagner, Principal, Huntsman Architectural Group, San Francisco, CA. February 7, 2014 Less 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.
Moreover, it’s become more important for me to understand where my food is coming from. As I’ve traveled on Hwy 4, I’ve noticed that cattle seems to be a major industry for the County so I decided to search the web to see if any of the local farmers offer any of their goods to the public and that’s how I came to know the Nakagawa Family.
First off, I would like to share that they have been great to work with and it’s clear that they have a passion for what they do! I was fortunate enough to visit their ranch while they were branding the cattle. The branding was done in a humane way, which in turn took more time to do, but obviously it was important to them that it was carried out in that manner. The cattle all looked to be in great health with plenty of room to roam and graze in a natural environment. As they have shared with me, they normally allow the cattle to grow and mature longer than most commercial cattle do, which in turn adds to the marbling of the meat. The breed of cattle is important in this equation (Waygu) but the care and environment, I think, has a lot to do with the quality of the end product as well. All I can say is WOW, the meat has been fantastic and knowing that it was locally produced just adds to the overall experience! I know that as the word gets out about what they are doing here, it won’t take long before they have a prized commodity that many will be clamoring for and if I were you I wouldn’t wait too long to give them a call and hear more about their story!"
Mark Locatelli, Sr. Director of Service Operations, Robotic Medical Device Manufacturer, Livermore, CA. December 17, 2012 Less 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,
but I must say that the beef produced from Glenn and Keiko’s Wagyu cattle combines flavor with tenderness that is second to none. Glenn and Keiko’s work reflects their commitment to providing the consumer the highest quality beef product possible, which makes for a very enjoyable eating experience."
Robert Garamendi, Cattle Rancher, Mokelumne Hill, CA. May 22, 2012 Less 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
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.