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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

1. Bring to Room Temperature

Remove steak from the fridge 30–45 minutes before cooking.

2. Season Generously

Pat dry and season both sides with salt and pepper. For extra flavor, add crushed garlic and rosemary.

3. Sear the Steak

Heat a cast iron skillet over high heat until smoking. Add a high smoke-point oil (like avocado or canola).
Sear steak for 2–3 minutes per side until a golden crust forms.

4. 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).

5. Rest Before Serving

Let steak rest for 5–10 minutes to retain juices.

Method 2: Grilled Ribeye

Preheat Grill

Set up a two-zone grill: high heat for searing, medium heat for finishing.

Sear Over High Heat

Grill steak directly over high heat for 2–3 minutes per side.

Move to Indirect Heat

Finish cooking over medium heat until desired doneness. Use a meat thermometer:

Rare: 120–125°F
Medium-Rare: 130–135°F
Medium: 140–145°F

Rest & Serve

Let rest 5–10 minutes before slicing.

Serving Suggestions

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