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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 Filet Mignon brings that story to one of the most tender and elegant steaks available. Combining the delicate texture Filet Mignon 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: 6oz, 8oz or 10oz.
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: Pan-Seared & Oven-Finished

Bring to Room Temperature
Remove filet from the fridge 30–45 minutes before cooking.
Season Simply
Pat dry and season generously with salt and pepper. Optional: rub with garlic and fresh herbs.
Sear the Filet
Heat a cast iron skillet over high heat. Add a splash of high smoke-point oil.
Sear filet for 2–3 minutes per side until a golden crust forms.
Add Butter & Aromatics
Add butter, crushed garlic, and herbs to the pan. Baste the filet for extra richness.
Finish in the Oven
Transfer skillet to a preheated oven at 425°F (218°C).
Cook for 5–7 minutes for medium-rare (internal temp: 130–135°F / 54–57°C).
Rest Before Serving
Let filet rest for 5–10 minutes to retain juices and enhance flavor.

Method 2: Sous Vide & Sear

Season & Seal
Season filet with salt, pepper, and herbs. Vacuum-seal or place in a zip-top bag using the water displacement method.
Sous Vide Cook
Cook in water bath at 130°F (54°C) for 1–2 hours for medium-rare.
Sear to Finish
Remove from bag, pat dry, and sear in a hot skillet for 1 minute per side to develop crust.

Serving Suggestions:

Serve with red wine reduction, garlic mashed potatoes, and sautéed green beans. Pair with a silky Pinot Noir or bold Cabernet Sauvignon.