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Proudly introducing the Wagyu-Holstein crossbreed, combining the enhanced marbling of Wagyu genetics with the rich beef flavor, superior tenderness, and exceptional eating quality of Holstein cattle. Inspired by innovative breeding practices, this unique crossbreed produces beef with remarkable juiciness, consistency, and flavor that stands apart from conventional beef.

Raised and harvested in El Centro, California, Abatti Ranch cattle are nurtured in the sun-drenched Imperial Valley, where careful ranching practices and a focus on quality help produce outstanding beef. The result is a premium Picanha that offers a perfect balance of marbling, tenderness, and robust beef flavor in every bite.

The Sapphire Grade 4–5 program is comparable to USDA Prime, elevated by the unique marbling characteristics of Wagyu genetics and the renowned tenderness and flavor profile associated with Holstein cattle. This combination delivers an exceptional steak experience that is rich, juicy, and incredibly satisfying.

Experience the exceptional flavor and tenderness of Abatti Ranch American Wagyu Picanha, a premium sirloin cap steak featuring the traditional fat cap that has made this cut a favorite among Brazilian churrasco enthusiasts and steak lovers worldwide.

Brand: Abatti Ranch
Breed: Wagyu Cross.
Cattle Origin: El Centro, California, USA
Marbeling Score: 4-5.
Weight: 2.5 -3.5 LB avg.
Description: Whole & Untrimmed
Packaging: 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: Traditional Brazilian Churrasco (Grilled Whole or Steaks)

Prep the Meat
Trim excess silver skin, but leave the fat cap intact.
Slice into thick steaks (with the grain), or cook whole.
Season Simply
Generously coat with kosher salt. Optionally add cracked pepper or garlic rub.
Grill Over High Heat
- Whole Roast: Sear fat side down first, then rotate every few minutes.
- Steaks: Grill 3–4 minutes per side for medium-rare.
Check Internal Temperature
- Rare: 120–125°F
- Medium-Rare: 130–135°F
- Medium: 140–145°F
Rest & Slice
Let rest for 10 minutes. Slice against the grain for tenderness.

Method 2: Oven-Roasted Picanha

Preheat Oven to 425°F (218°C)
Sear roast fat-side down in a hot skillet for 3–4 minutes.
Transfer to Oven
Roast until internal temp reaches desired doneness (approx. 25–35 minutes).
Rest & Serve
Let rest 10–15 minutes before slicing.

Serving Suggestions:

Serve with chimichurri, roasted potatoes, grilled vegetables, and a bold red wine like Malbec or Cabernet Sauvignon.