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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.

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.

Extraordinary marbling, tenderness, and an unparalleled buttery flavor. Known for its rich, melt-in-your-mouth texture, this premium ribeye is perfect for grilling, pan-searing, or any preparation where you want to savor the luxurious taste of authentic Wagyu. Showcase the unique marbling that defines Wagyu beef, enhancing tenderness, juiciness, and flavor in every bite.

Order Abatti Ranch Wagyu Flank Steak online for direct delivery to your home and elevate your next meal with the world-class flavor of American Wagyu. Perfect for gourmet grilling or special occasions, this Flank Steak is sure to impress.

Brand: Abatti Ranch
Breed: Wagyu Cross.
Cattle Origin: El Centro, California, USA
Marbeling Score: Diamond 8+.
Weight: 1.5 - 2 LB avg.
Description: Individually 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 Flank Steak (BMS 8+)

Bring to Room Temperature
Remove flank steak from the fridge 30–45 minutes before cooking.
Season Generously
Pat dry and season with salt, pepper, garlic powder, and(optional) smoked paprika. Flank benefits from bold seasoning.
Preheat Grill (High Heat)
Heat grill to 500–550°F (260–288°C) for fast searing.
Grill Over Direct Heat
Cook for 2–3 minutes per side for a strong sear.
Because flank is thin, it cooks quickly—ideal doneness is medium-rare.
Check Doneness
Internal temperature guidelines:
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
Avoid cooking beyond medium; flank can become chewy.
Rest & Slice Properly
Let rest for 5 minutes.
Slice **very thinly against the grain** at a 45° angle.

Method 2: Pan-Seared American Wagyu Flank Steak (BMS 8+)

Bring to Room Temperature
Remove flank steak from the fridge 30–45 minutes before cooking.
Season Lightly
Season with salt, pepper, and garlic powder. Because of Wagyu marbling, keep seasoning simple.
Preheat Pan
Heat a cast iron skillet over high heat until smoking. Add a small amount of high smoke-point oil.
Sear Quickly
Sear steak for 2–3 minutes per side. Press gently to maximize caramelization.
Check Doneness
Internal temperature guidelines:
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
Pan-searing is ideal for precision with Wagyu fat, so aim for medium-rare.
Rest & Slice
Rest for 5 minutes, then slice **very thin against the grain** for tenderness.

Serving Suggestions:

Serve with chimichurri, grilled peppers, roasted potatoes, or rice pilaf. Pairs beautifully with medium-bodied reds such as Malbec, Tempranillo, or Syrah.