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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.

The Abatti Ranch Wagyu Sweetbreads, known throughout Latin America as Mollejas, offer one of the most luxurious and delicate offal experiences available. Sourced from premium American Wagyu cattle raised with exceptional care, these sweetbreads deliver a buttery, velvety texture and rich, mild flavor that far surpass traditional beef mollejas.

Wagyu sweetbreads are prized in Argentine asado, Brazilian churrasco, and high‑end gastronomy for their ability to crisp beautifully on the outside while remaining tender and creamy inside.

Abatti Ranch elevates this classic delicacy with superior Wagyu marbling, clean fat, and consistent quality — making these mollejas a standout choice for chefs, grill masters, and food lovers seeking authentic, gourmet flavor.

Breed: Abatti Ranch.
Brand: Wagyu Cross.
Weight: 2.5 LB average per package.
Description: Great way to add protein to your diet.
Aditional Fact: 14 grams of protein per serving.
Packaging: Vacuum-sealed for freshness.
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 Argentine‑Style Mollejas

Rinse & Soak
Rinse sweetbreads under cold water. Soak in lightly salted water or milk for 1 hour to remove impurities and improve texture.
Blanch for Firmness
Simmer gently for 5–7 minutes until they firm up. Transfer to an ice bath to stop cooking.
Trim & Dry
Remove excess membrane and fat. Pat completely dry for better browning.
Season Simply
Season with salt, pepper, and a drizzle of olive oil. Optional: add lemon zest or smoked paprika.
Grill Over Medium‑High Heat
Place on a 425–475°F grill. Cook for 12–18 minutes, turning often, until golden and lightly charred.
Finish with Lemon
Rest for 3–5 minutes, then slice and finish with fresh lemon juice or chimichurri.

Wine Pairing:

Perfect with a Torrontés — its floral brightness cuts through the richness and complements the char.

Method 2: Pan‑Seared & Butter‑Basted Mollejas

Soak & Blanch
Soak sweetbreads in milk for 1 hour, then blanch for 5 minutes and chill in ice water.
Press & Chill
Place sweetbreads between two plates with light weight for 20–30 minutes to create an even shape.
Trim & Season
Remove membranes. Season with salt, pepper, and a touch of thyme.
Sear in Hot Pan
Heat a skillet with oil over medium‑high. Sear sweetbreads for 3–4 minutes per side until deeply golden.
Butter Baste
Add butter, garlic, and herbs. Baste for 1–2 minutes to enrich flavor.
Rest & Serve
Let rest for 5 minutes. Slice and finish with flaky salt.

Wine Pairing:

Pairs beautifully with a White Burgundy (Chardonnay) — its minerality and subtle oak match the buttery richness.