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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. Wagyu cattle enjoy a carefully curated diet and plenty of pasture space, resulting in a cowboy steak that’s juicy, tender, and packed with unforgettable flavor.

Experience the robust flavor and luxurious marbling of Abatti Ranch Wagyu Cowboy Steak, locally raised in El Centro, California. This bone-in cut is known for its impressive size, rich marbling, and bold, buttery taste that elevates any meal.

Treat yourself to the gourmet experience of a Wagyu Cowboy Steak, available for online ordering and delivery. Bring the flavor of locally raised Wagyu from El Centro, California, to your table with Abatti Ranch.

Brand: Abatti Ranch.
Breed: Wagyu Crossed.
Cattle Origin: El Centro, California, USA.
**Marbeling Score: 8-9.
Weight: 22oz or 28oz 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 American Wagyu Bone-In Rib Steak (BMS 8+)

Bring to Room Temperature
Remove the bone-in rib steak from the fridge 45–60 minutes before cooking.
Season Lightly
Pat dry and season generously with salt and freshly cracked pepper. High marbling requires minimal seasoning.
Sear the Steak
Heat a large cast iron skillet over high heat until smoking hot. Add a splash of high smoke-point oil.
Sear for 3–4 minutes per side, including the fat cap and edges, until a deep golden crust forms.
Add Butter & Aromatics
Add 2–3 tbsp butter (30–45 g), crushed garlic cloves, and fresh rosemary or thyme. Baste for 30–60 seconds.
Finish in the Oven
Transfer skillet to a preheated oven at 400°F (204°C).
Cook for 6–12 minutes depending on thickness.
Approximate internal temperatures:
- Rare: 120–125°F (49–52°C) – 6–7 minutes
- Medium-Rare: 130–135°F (54–57°C) – 8–10 minutes
- Medium: 140–145°F (60–63°C) – 10–12 minutes
- Medium-Well: 150–155°F (65–68°C) – 12+ minutes
- Well-Done: 160°F+ (71°C+)
Rest Before Serving
Let the steak rest for 10 minutes to allow juices to redistribute.

Method 2: Reverse Sear American Wagyu Bone-In Rib Steak (BMS 8+)

Preheat Oven
Set oven to 250°F (121°C) for slow, even cooking.
Season & Prepare
Season with salt and pepper. Place on a wire rack over a baking sheet for proper airflow.
Slow Cook
Cook until internal temperature is 10–15°F (5–8°C) below your target doneness.
Pre-sear internal temperatures:
- Rare: 110°F (43°C)
- Medium-Rare: 120°F (49°C)
- Medium: 130°F (54°C)
This creates edge-to-edge even doneness.
Sear for Crust
Heat a cast iron skillet or grill to high heat (500–550°F / 260–288°C).
Sear for 1–2 minutes per side until well-browned. Don’t forget the fat cap.
Rest & Serve
Rest for 10 minutes before slicing alongside the bone.

Serving Suggestions:

Serve with truffle mashed potatoes, roasted asparagus, or creamed spinach. Pair with a bold red wine such as Napa Cabernet Sauvignon, Barolo, or Syrah.