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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 Whole Brisket 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 ribeye is sure to impress.

Brand: Abatti Ranch
Breed: Wagyu Cross.
Cattle Origin: El Centro, California, USA
Marbeling Score: 8-9.
Weight: 17-19 LB avg.
Description: Whole Brisket untrimmed.
Packaging: Individually 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: Low-&-Slow Smoked American Wagyu Whole Brisket

Trim the Brisket
Trim excess exterior fat, leaving about 1/4–1/2 inch (6–12 mm) on the fat cap.
Season Generously
Pat dry. Coat with mustard or beef tallow as a binder. Season the entire brisket with coarse salt, black pepper, and optional garlic/onion powder.
Preheat the Smoker
Set smoker to 225–250°F (110–120°C).
Smoke Until Bark Sets
Place brisket fat-side down (offset smoker) or fat-side up (pellet smoker).
Smoke until internal temperature reaches 165–175°F (74–79°C) and bark is firm.
Wrap the Brisket
Wrap tightly in butcher paper or foil to maintain moisture and accelerate the finish.
Cook to Tenderness
Continue cooking until internal temperature reaches 200–208°F (93–98°C) and the probe slides into the flat with little resistance.
Rest the Brisket
Rest for 1.5–3 hours in a warm cooler or low oven. Ideal slicing temperature is 140–150°F (60–66°C).
Slice & Serve
Separate flat and point; slice against the grain into 1/4–3/8 in (6–9 mm) slices.

Approximate Cook Times & Temperatures

Smoker 225–250°F (110–120°C): 10–16 hours total
Oven 250°F (120°C): 8–12 hours total
Wrap Point: 165–175°F (74–79°C)
Finish Temp: 200–208°F (93–98°C)

Method 2: Oven-Braised American Wagyu Brisket

Preheat the Oven
Set oven to 250°F (120°C).
Season the Brisket
Season heavily with salt and pepper.
Sear for Flavor (Optional)
Brown the brisket on both sides in a large roasting pan to deepen flavor.
Add Aromatics & Liquid
Add onions, garlic, herbs, 2 cups (475 ml) beef broth, and optional 1 cup (240 ml) red wine.
Cover Tightly
Wrap pan tightly with foil to trap steam and tenderness.
Braise Low & Slow
Cook for 8–12 hours until fork‑tender or internal temp reaches 200–208°F (93–98°C).
Rest Before Slicing
Rest brisket for 1 hour before slicing.
Slice Against the Grain
Cut into smooth slices for optimal tenderness.

Serving Suggestions:

Serve smoked brisket with pickles, white bread, and onions Texas‑style, or pair braised brisket with mashed potatoes and roasted vegetables. Leftovers are excellent for sandwiches, tacos, or burnt ends.