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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.

Enjoy the extraordinary taste of Abatti Ranch Wagyu Beef Brisket, a premium choice for home cooks and grill masters alike. This brisket is expertly crafted from Wagyu-Holstein crossbreed cattle, combining the marbling excellence of Wagyu with the robust qualities of Holstein, resulting in unmatched tenderness and flavor

Order your Abatti Ranch Wagyu Beef Brisket today and indulge in the true luxury of Wagyu beef. Perfect for gourmet grilling or special occasions, this brisket is sure to impress.

Brand: Abatti Ranch
Breed: Wagyu Cross.
Cattle Origin: El Centro, California, USA
Marbeling Score: Diamond 8+
Weight: 12oz or 16oz 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 Ribeye (BMS 8+)

Bring to Room Temperature
Remove ribeye 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 ribeye 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 5–8 minutes for medium-rare.
Approximate times and internal temperatures:
- Rare: 120–125°F (49–52°C) – 4–5 min
- Medium-Rare: 130–135°F (54–57°C) – 5–8 min
- Medium: 140–145°F (60–63°C) – 8–10 min
- Medium-Well: 150–155°F (65–68°C) – 10–12 min
- Well-Done: 160°F+ (71°C+) – 12+ min
Rest Before Serving
Let steak rest for 5–10 minutes to allow juices to redistribute.

Method 2: Reverse Sear Abatti Ranch Wagyu Ribeye (BMS 8+)

Preheat Oven
Set oven to 250°F (121°C) for slow cooking.
Season & Prepare
Season lightly with salt and pepper. Place ribeye on a wire rack over a baking sheet.
Slow Cook
Cook until internal temperature is about 10–15°F (5–8°C) below target doneness.
Approximate internal temperatures:
- Rare: 110°F (43°C)
- Medium-Rare: 120°F (49°C)
- Medium: 130°F (54°C)
Sear for Crust
Heat a skillet over high heat and sear for 1–2 minutes per side until a golden crust forms.
Rest & Serve
Let rest for 5 minutes before slicing.

Serving Suggestions:

Pair with roasted garlic mashed potatoes, grilled asparagus, and a bold red wine like Napa Valley Cabernet Sauvignon or Malbec.