About Us
Raising premium American Wagyu Cattle in World Famous Wine Country.
Napa Valley Wagyu is a premium American Wagyu beef company born from a passion for exceptional quality. Founded by first-generation rancher Will Leininger in early 2018, we are dedicated to raising the finest Wagyu cattle in the heart of world-renowned wine country.
Our vision is to provide Napa and Sonoma counties with the highest quality beef, raised locally with a commitment to sustainability and ethical practices. We prioritize reducing wildfire risk and improving soil health through responsible grazing practices.
Will's unwavering focus lies in the quality of the carcass. He meticulously selects the highest-quality cows, ensuring they thrive on a predominantly grass-fed diet. By incorporating some of the rarest Wagyu genetics and carefully choosing each and every breeding bull or straw, we cultivate a herd that exemplifies excellence.
Our Philosophy
At Napa Valley Wagyu, we believe in nurturing a harmonious relationship with nature. Our commitment to regenerative agriculture practices centers around enhancing biodiversity and ensuring the long-term health of our pastures.
We prioritize soil health by implementing practices that increase carbon sequestration and provide a year-round, abundant food source for our cattle. Through rotational grazing with electric fencing, we carefully manage our livestock's access to pasture, allowing for targeted grazing and minimizing environmental impact.
This approach not only benefits our animals but also contributes to the overall health of the Napa Valley ecosystem. By fostering improved soil health and encouraging the regrowth of native plants, we strive to create a sustainable and thriving environment for generations to come.
How is your beef packaged?
Our beef is humanely hung, cut and packaged at a LOCAL USDA processing facility. All packages are vacuum sealed to maintain freshness and frozen. All meat is frozen when we receive it back and kept in freezers until delivered.
Do you vaccinate your animals?
We vaccinate our cattle for their general health and disease prevention when they are 6-months old, but they do not receive a mRNA vaccine nor do we know of any cattle that are receiving any type of mRNA vaccinations.
What kind of cattle do you have?
Our mother cows are Angus and F1 (50% wagyu) that get bred by one of our Full Blood 100% Japanese Black Wagyu Bulls. We pride ourselves in providing American Wagyu 50% and 75% wagyu beef that grades above prime and will leave you wishing you had bought more.
Do you sell Whole and 1/2 Beef Shares?
Yes, we have both options available, year around. Please visit our online store to learn more.
How long does meat last in the freezer?
We recommend using our beef, within 1 year of receiving it frozen in the mail.
Where is the beef raised?
On one of our many ranches in Northern California's famous wine region Napa and Sonoma County
Cooking Tips
How do I thaw Wagyu meat?
It’s best to move the frozen meat from your freezer to your refrigerator at least 24 hours before you plan to cook it. However, you can also thaw the meat by leaving it in its vacuum sealed package and placing in cool water for several hours.
Note: NEVER thaw Wagyu meat using hot water or in the microwave due to the lower melting point of its fat – you will seriously compromise if not ruin it.
Should I bring Wagyu steaks to room temperature before grilling?
Due to Wagyu beef’s lower fat melting point, it is actually best to grill steaks when they are closer to refrigerator temperature. If you bring them to room temperature and then grill, you run the risk of rendering the fat out of the steak – resulting in a tougher, dryer piece of meat.
How should I season my Wagyu steaks?
We recommend a very simple seasoning. In fact, one of our favorite ways to season our steaks is a liberal amount of fine sea salt and coarse ground black pepper with a touch of garlic powder. This beef speaks for itself – put your Montreal Steak seasoning and BBQ Rub back in the cabinet!
How should I cook my Wagyu steaks?
Get a grill you can trust – know your hot spots, cool spots, flare zone, etc.
When steaks get ruined, it’s usually because of poor fire and heat management. If grilling on a standard propane grill, run it as hot as you can and make sure it is clean to minimize flare ups because Wagyu will drip fat as it cooks. If on a higher-end gas grill or charcoal grill, shoot for the 500°F range at the grate level (high heat). You can cook steaks on a pellet grill but we recommend using a cast iron griddle or “Grill Grates” with your pellet grill to help give the steak’s surface more “bark” and texture.
For a 16oz ribeye, a good rule of thumb is about 4-5 minutes per side at high heat, or 8-10 minutes total for medium rare / medium. A 12oz steak should be 6-7min total but remember that the best way to judge time is by thickness. The thicker a steak is, the longer it will take. So a 2” filet that is 8oz may take longer than a 1” chuck eye that’s 10oz.
