Snake River Farms

Is it possible to have a product in smaller supply than the Snake River Farms Cap of Ribeye? Yes, it is. Introducing the Gold Grade Cap of Ribeye. Gold Grade features the highest level of marbling available from Snake River Farms. The Gold Grade Cap of Ribeye has an even higher amount of inter-muscular fat to take an already decadent cut of beef to a luxurious level. The cap of ribeye is regarded by true beef connoisseurs as the most desirable cut of American Wagyu beef and is also called the ribeye cap, deckle steak, calotte or spinalis dorsi.

The size of each Cap of Ribeye will vary from cut to cut because this is a natural product. We hand sort our Cap of Ribeyes into two sizes, 20 ounces and a 14 oz petite cut. We make every effort to ensure these are minimum weights, but occasionally there may be a Cap that is slightly smaller. In many cases, the unit size will far exceed the minimum weight. 

"For my taste, there is no cut of beef that I would rather eat than Snake River Farm’s Gold Grade cap. It has an incredible depth of flavor and is so tender you barely need a knife. I like to sauté or grill the meat, forming a well-browned crust with a medium-rare interior. The generous marbling melts in your mouth creating a unique experience that I can only describe as luscious." - Susie Heller is an author and producer of cookbooks (including five with Thomas Keller) and cooking shows and has worked with dozens of America’s top chefs.

Steak Temperature Guide

Here are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period.

Preference Description Internal Temp
Rare Red center, very cool 110°F
Medium Rare Red, warm center 120°F
Medium Pink throughout 130°F
Medium Well Pink center 140°F
Well No pink Not recommended

American Wagyu Gold Grade Cap of Ribeye

Starting at Starting at $149.00

Availability: In stock

  • Grade: SRF Gold – Higher than USDA Prime, BMS 9+
  • Weight:
    - 20 oz.
    - 14 oz.petite cut
  • Wagyu crossed with high quality Angus
  • 100% natural, no added hormones
  • Wet-aged 21+ days for improved flavor and texture
  • Hand cut by a master butcher
  • Individually wrapped
  • Product ships frozen and will arrive frozen or partially thawed

 

Is it possible to have a product in smaller supply than the Snake River Farms Cap of Ribeye? Yes, it is. Introducing the Gold Grade Cap of Ribeye. Gold Grade features the highest level of marbling available from Snake River Farms. The Gold Grade Cap of Ribeye has an even higher amount of inter-muscular fat to take an already decadent cut of beef to a luxurious level. The cap of ribeye is regarded by true beef connoisseurs as the most desirable cut of American Wagyu beef and is also called the ribeye cap, deckle steak, calotte or spinalis dorsi.

The size of each Cap of Ribeye will vary from cut to cut because this is a natural product. We hand sort our Cap of Ribeyes into two sizes, 20 ounces and a 14 oz petite cut. We make every effort to ensure these are minimum weights, but occasionally there may be a Cap that is slightly smaller. In many cases, the unit size will far exceed the minimum weight. 

"For my taste, there is no cut of beef that I would rather eat than Snake River Farm’s Gold Grade cap. It has an incredible depth of flavor and is so tender you barely need a knife. I like to sauté or grill the meat, forming a well-browned crust with a medium-rare interior. The generous marbling melts in your mouth creating a unique experience that I can only describe as luscious." - Susie Heller is an author and producer of cookbooks (including five with Thomas Keller) and cooking shows and has worked with dozens of America’s top chefs.

Steak Temperature Guide

Here are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period.

Preference Description Internal Temp
Rare Red center, very cool 110°F
Medium Rare Red, warm center 120°F
Medium Pink throughout 130°F
Medium Well Pink center 140°F
Well No pink Not recommended

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Review(s)

  • Best beef ever

    I would strongly recommend this cut to anyone who can budget it for a special occasion. It is extraordinary, tender, rich, and decadent. I bought one for my mother's birthday this year and it turned the day into a truly memorable event.

    Posted 3/20/2017 by

  • Special meat for a special dinner. Fabulous

    This MELTS in your mouth. Easy to prepare. Agree that grill has to be really hot. It was a taste sensation. We prepared this for our daughter's 25th Birthday. A special meat, for a special day. Thank you.

    Posted 1/13/2017 by

  • Awesome

    I split the spinalis in half length-wise and cooked it sous vide for 3 hours @ 131 degrees. I salted and peppered each half and placed each in a sous vide bags along with 1/4# clarified butter, some thyme, a few smashed garlic cloves and a sliced shallot. I dripped off the excess butter and seared the steak in a very hot cast iron skillet. The steak was a perfect medium rare.

    Posted 1/1/2017 by

  • 5 stars all the way

    The only beef and pork I'll ever eat....and the customer service has always been Top-Notch..................

    Posted 10/29/2016 by

  • Gold

    Outstanding, nothing like it anywhere. Get the grill....hot, hot, hot

    Posted 10/24/2016 by

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