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At Abatti Ranch, Prime is just the beginning. Abatti Ranch Sapphire represents all the attributes of Prime beef, elevated by the distinctive character of American Wagyu. Raised in California's Imperial Valley and selected to the ranch's Sapphire BMS 4-5 standard, this exceptional beef combines beautiful marbling with the tenderness, juiciness, and rich flavor steak lovers expect from Prime.

What makes Sapphire particularly special at Abatti Ranch is its rarity. Thanks to exceptional Wagyu genetics, a carefully developed feeding program, and dedicated cattle care, approximately 60% of current Abatti Ranch cattle grade Diamond BMS 8+, 30% grade Emerald BMS 6-7, and only 10% achieve Sapphire BMS 4-5. This makes Sapphire a remarkably rare expression of the Abatti Ranch Wagyu program and an exceptional value for those seeking a true American Wagyu experience.

Three generations of agricultural heritage meet a new generation of American Wagyu. Raised in California's Imperial Valley under the dedicated leadership of Daniella Abatti, Abatti Ranch builds upon the experience of a third-generation farming family while creating a new legacy in premium American Wagyu. Daniella's commitment to cattle care, nutrition, and quality is at the heart of a program recognized for producing extraordinary levels of marbling.

The Abatti Ranch Prime Chateaubriand brings that story to one of the most tender and elegant roast available. Combining the delicate texture Tenderloin is known for with the added richness and buttery mouthfeel of Wagyu marbling, this steak offers a truly memorable dining experience. It is a unique opportunity to enjoy 100% American Wagyu beef that is fed, raised, and harvested in the United States by a third-generation family with a deep commitment to quality. Graded Sapphire BMS 4-5, it is a remarkable introduction to an American Wagyu program where Prime is just the beginning.

Farm: Abatti Ranch.
Cattle Origin: El Centro, California, USA.
Breed: Wagyu Crossed.
Grades: Sapphire 4-5.
Aged: 60+ days wet aged.
Weight: 2.5 LB avg.
Description: Center Cut & Hand-Crafted.
Packaging: Individually wrapped & vacuum sealed.
Gift Box: Delivered in a classic black gift box.
Condition: Product is frozen before shipping to lock in flavor and will arrive frozen or partially thawed.

Preparation Instructions

Method 1: Oven-Roasted Chateaubriand

Bring to Room Temperature
Remove roast from the fridge 45–60 minutes before cooking.
Season Generously
Pat dry and rub with olive oil. Season with salt, pepper, and optional herbs or a Dijon mustard crust.
Sear the Roast
Heat a skillet over high heat. Sear all sides of the roast for 2–3 minutes per side until browned.
Roast in the Oven
Transfer to a roasting pan or oven-safe skillet.
Roast at 425°F (218°C) until internal temperature reaches:
- Rare: 120–125°F
- Medium-Rare: 130–135°F
- Medium: 140–145°F
  (Approx. 20–30 minutes, depending on size)
Rest Before Slicing
Let roast rest for 10–15 minutes under foil to retain juices.

Method 2: Sous Vide & Sear

Season & Seal
Season roast with salt, pepper, and herbs. Vacuum-seal or use a zip-top bag with water displacement.
Sous Vide Cook
Cook in water bath at 130°F (54°C) for 2–3 hours for medium-rare.
Sear to Finish
Pat dry and sear all sides in a hot skillet with butter and aromatics for a golden crust.

Serving Suggestions:

Slice into medallions and serve with red wine reduction, béarnaise sauce, or herb compound butter. Pair with roasted vegetables and a bold red wine like Bordeaux or Cabernet Sauvignon.