Our Story

With a commitment to providing the highest-quality American Akaushi Wagyu Beef, we founded Hook and Cleaver Ranch to deliver premium American Akaushi Wagyu Beef Cuts directly to your doorstep. Our online, direct-to-consumer approach is designed to revolutionize your experience, making it easier than ever to enjoy exceptional, richly marbled American Akaushi Wagyu Beef straight from our ranch to your table.

Fresh Akaushi Wagyu From Our Ranch


Our American Akaushi Wagyu Cattle are raised in Southern Idaho in partnership with Prescott Cattle Ranch. Each head of our cattle is DNA tested and registered with the American Akaushi Association, guaranteeing the authenticity of our American Akaushi Wagyu Cattle. Raised sustainably on pasture, grass-fed, and grain-finished with our special all-natural feed recipes, our meat is entirely natural, minimally processed, and free from antibiotics and added hormones. You can trust that every purchase from Hook and Cleaver Ranch means high-quality, USDA-inspected American Akaushi Wagyu, processed with care in a state-of-the-art facility.

At Hook and Cleaver Ranch, we take pride in raising our cattle naturally and humanely, resulting in American Akaushi Wagyu Beef Cuts with exquisite marbling, rich flavor, and unparalleled tenderness. After careful wet aging, our cuts are expertly butchered and flash-frozen to preserve the meat’s exceptional taste and texture. Our beef offers a buttery flavor and melt-in-your-mouth experience that any meat lover will appreciate.

Discover the Hook and Cleaver Ranch difference—where every cut of meat is a testament to our commitment to quality and flavor. Whether you’re a beef lover, chef, or a food connoisseur, our products will elevate your culinary experience to new heights.

All Akaushi are Wagyu, but not all Wagyu are Akaushi.

All Akaushi are Wagyu, but not all Wagyu are Akaushi.

All Akaushi are Wagyu, but not all Wagyu are Akaushi. Akaushi cattle, known as the “Emperor’s Breed,” represent a rare and premium grade of Wagyu. While Wagyu refers to all Japanese beef cattle (where “Wa” means Japanese and “gyu” means cow), Akaushi is a distinct breed.

Introduced to the U.S. in 1994 through importations of Red Wagyu genetics, these Kumamoto Red Wagyu imports established the foundation for the American Akaushi cattle breed.

Dan Murphy

Dan Murphy is a seasoned BBQ Veteran with a rich history in the barbecue world. He owned Johhny D’s Open Pit Grill, a BBQ restaurant in Huntington Beach, and has developed a popular line of BBQ sauces and marinades including Hawgwash BBQ Baste and Marinade. With his BBQ background as a Kansas City Certified Barbecue Judge, Dan has showcased his culinary skills at prestigious events like the American Royal and numerous other BBQ competitions.

In 1994, Dan made a significant mark in the BBQ community by bringing the first Kansas City BBQ sanctioned BBQ contest to California, partnering with Weber Stevens products. His expertise even took him across the pond, where he was invited by the BBC to participate in live demonstrations during National Barbecue Week in England.

Theresa Murphy

Theresa Murphy is a seasoned professional with a multifaceted background in marketing and branding. Her commitment to quality and sustainability led her to build strong relationships with the Prescott Cattle Ranch who share her values. This ensures that every Beef cut is not only of the highest quality but also produced with the utmost care for the environment and animal welfare.

At Hook and Cleaver Ranch, Theresa plays a crucial role in curating a selection of premium cuts, ensuring that each cut meets the highest standards of taste and tenderness. Her meticulous attention to detail and dedication to sustainability and ethical practices reflect her belief in offering the best products to her customers.