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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. Abatti Ranch is excited to bring these extraordinary qualities to the United States, setting a new standard for American Wagyu beef.

Experience the luxurious taste of Abatti Ranch Wagyu beef, raised on a family-owned ranch in El Centro, California. Wagyu cattle roam freely in the rich, sun-kissed pastures of the Imperial Valley, where it prioritize ethical, sustainable ranching practices.

Known for its delicate, melt-in-your-mouth texture and exquisite marbling, our Wagyu filet mignon offers a truly exceptional dining experience. Wagyu’s signature marbling ensures each filet mignon is bursting with juiciness and savory, buttery flavor that’s unparalleled in other cuts.

Perfectly suited for grilling, pan-searing, or oven-roasting, Abatti Ranch Wagyu Filet Mignon brings restaurant-quality flavor to your table. Order online and experience the best in California-raised Wagyu delivered fresh to your door.

Brand: Abatti Ranch.
Breed: Wagyu Crossed.
Cattle Origin: El Centro, California, USA
Marbeling Score: Diamond 8+
Weight: 6oz or 8 oz Each.
Description: Individually Vacuum Sealed.
Packaging: Branded Black 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 Abatti Ranch Wagyu Filet Mignon (BMS 8+)

Bring to Room Temperature
Remove Wagyu filet mignon from the fridge 30–45 minutes before cooking.
Season Lightly
Pat dry and season with salt and freshly cracked pepper. High marbling means minimal seasoning is best.
Sear the Steak
Heat a cast iron skillet over high heat until very hot. Add a splash of high smoke-point oil.
Sear steak for 2–3 minutes per side until a rich crust forms.
Add Aromatics & Butter
Add 2–3 tbsp butter (30–45 g), crushed garlic, and fresh thyme. Baste the steak for extra flavor.
Finish in the Oven
Transfer skillet to a preheated oven at 400°F (204°C).
Cook for 4–6 minutes for medium-rare.
Approximate times and internal temperatures:
- Rare: 120–125°F (49–52°C) – 3–4 min
- Medium-Rare: 130–135°F (54–57°C) – 4–6 min
- Medium: 140–145°F (60–63°C) – 6–8 min
- Medium-Well: 150–155°F (65–68°C) – 8–10 min
- Well-Done: 160°F+ (71°C+) – 10+ min
Rest Before Serving
Let steak rest for 5–10 minutes to allow juices to redistribute.

Method 2: Sous Vide Abatti Ranch Wagyu Filet Mignon (BMS 8+)

Preheat Sous Vide Bath
Set water bath to desired doneness temperature:
- Rare: 122°F (50°C)
- Medium-Rare: 129°F (54°C)
- Medium: 135°F (57°C)
Season & Bag
Season lightly with salt and pepper. Place steak in a vacuum-sealed bag with butter and herbs.
Cook in Water Bath
Immerse bag and cook for 1.5–2 hours for perfect tenderness.
Sear Before Serving
Remove from bag, pat dry, and sear in a hot skillet for 30–45 seconds per side for a crust.
Rest & Serve
Serve immediately after searing.

Serving Suggestions:

Pair with truffle risotto, roasted asparagus, and a bold red wine like Napa Valley Cabernet Sauvignon or Barolo.