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Proudly introducing the Wagyu-Holstein crossbreed, combining the exceptional marbling of Wagyu beef with the rich, buttery flavor and extreme tenderness of Holstein cattle. Inspired by acclaimed Japanese practices, an innovative approach enhances both meat quality and cattle growth efficiency. This unique crossbreed delivers superior marbling and tenderness, offering an unrivaled gourmet experience.

Diamond is Abatti Ranch's highest Wagyu grade, reserved for beef achieving a Beef Marbling Score of 8 or higher. This exceptional level of marbling places Diamond above Abatti Ranch Emerald BMS 6–7 and Sapphire BMS 4–5, delivering the most luxurious Wagyu experience in the Abatti collection.

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 bone-in strip steak is prized for its balance of tenderness, bold flavor, and satisfying texture. Leaving the bone attached creates an impressive steakhouse-style presentation and makes this cut ideal for grilling, cast-iron searing, or reverse searing. As the abundant intramuscular marbling renders during cooking, it creates an exceptionally juicy, buttery eating experience.

Origin: El Centro, California, USA.
Marbling: Diamond 8+.
Breed: Wagyu Cross.
Aged: 60+ days wet aged.
Weight: 16-18oz.
Description: Trimmed & 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: Grilled American Wagyu Bone-In Strip Steak

Bring to Room Temperature
Remove the American Wagyu Bone-In Strip Steak Diamond 8+ from the refrigerator and allow it to rest for 30–45 minutes before cooking.
Pat Dry & Season
Pat the steak dry with paper towels. Season generously on all sides with coarse kosher salt. Because of the exceptional Diamond 8+ marbling, keep the seasoning simple to allow the natural richness of the Wagyu to shine. Optional: add freshly cracked black pepper after cooking.
Preheat the Grill
Set up a two-zone grill with a high-heat side and a medium-heat side. Target temperature: 450–500°F (232–260°C).
Sear Over High Heat
Place the steak over direct heat and sear for approximately 2–3 minutes per side, or until a rich golden-brown crust develops. Sear the fat edge for an additional 30–60 seconds to help render the Wagyu fat.
Finish Over Indirect Heat
Move the steak to the cooler side of the grill and continue cooking until desired doneness.
Approximate internal temperatures:
- Rare: 120–125°F (49–52°C)
- Medium-Rare (Recommended): 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Medium-Well: 150–155°F (65–68°C)
- Well-Done: 160°F+ (71°C+)
Rest Before Serving
Remove the steak from the grill and allow it to rest for 8–10 minutes before slicing. The internal temperature will continue to rise slightly as the steak rests.
Slice Correctly
Cut the steak away from the bone, then slice against the grain into approximately 1/2-inch slices. Finish with flaky sea salt if desired and serve immediately.

Method 2: Reverse-Sear American Wagyu Bone-In Strip Steak

Season the Steak
Pat the steak dry and season generously on all sides with coarse kosher salt. For the purest Diamond 8+ Wagyu experience, additional seasoning should be kept minimal.
Slow Roast First
Place the steak on a wire rack set over a baking sheet and cook in a preheated oven or smoker at 250°F (121°C). This gentle cooking method allows the highly marbled Wagyu to cook evenly while gradually rendering its rich intramuscular fat.
Cook to Pre-Sear Temperature
Cook until the internal temperature reaches approximately:
- Rare: 110°F (43°C)
- Medium-Rare: 120°F (49°C)
- Medium: 130°F (54°C)
Heat Grill or Cast-Iron
Preheat a grill or heavy cast-iron skillet to high heat, approximately 500°F+ (260°C+). If using cast iron, additional oil is generally unnecessary because of the steak's abundant Wagyu marbling.
Sear for a Crust
Sear the steak for approximately 60–90 seconds per side until a deep golden-brown crust develops. Hold the steak on its fat edge for another 30–60 seconds to render and caramelize the exterior fat.
Final Internal Temperatures
Remove from heat when the internal temperature reaches:
1. - Rare: 120–125°F (49–52°C)
  - Medium-Rare (Recommended): 130–135°F (54–57°C)
  - Medium: 140–145°F (60–63°C)
  - Medium-Well: 150–155°F (65–68°C)
  - Well-Done: 160°F+ (71°C+)
Rest & Slice
Allow the steak to rest for 8–10 minutes. Cut the meat away from the bone, then slice against the grain into approximately 1/2-inch slices. Finish with flaky sea salt if desired.

Serving Suggestions:

Serve American Wagyu Bone-In Strip Steak Diamond 8+ with roasted fingerling potatoes, grilled asparagus, sautéed mushrooms, or a simple arugula salad with lemon vinaigrette. The exceptional richness and intense marbling of Diamond 8+ Wagyu pair especially well with bright, acidic accompaniments and full-bodied red wines such as Cabernet Sauvignon, Bordeaux, Malbec, or Syrah.