Snake River Farms

The Cap of Ribeye is the most prized Snake River Farms American Wagyu beef cut. This is the same rare and delectable steak served by prestigious Michelin-starred restaurants in the U.S. The Cap of Ribeye is also known as the deckle steak, dorsi cap, spinalis ribeye or the ribeye cap among true beef aficionados. In France it goes by the name of calotte steak and in more scientific circles it is known as the spinalis dorsi. Regardless of its name, the Cap of Ribeye is a delicacy that really has to be tasted to be believed. The flavor is at once familiar, unique and like nothing you've ever eaten before.

We’re proud to offer this uncommon product, but please note it is available in limited quantities. This is a natural product and the size will vary from cut to cut. We sort the 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. 

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 Black Grade Cap of Ribeye

Starting at

$115.00

$100.00

Availability: In stock

  • Grade: SRF Black – Higher than USDA Prime, BMS 6 to 8
  • 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

 

The Cap of Ribeye is the most prized Snake River Farms American Wagyu beef cut. This is the same rare and delectable steak served by prestigious Michelin-starred restaurants in the U.S. The Cap of Ribeye is also known as the deckle steak, dorsi cap, spinalis ribeye or the ribeye cap among true beef aficionados. In France it goes by the name of calotte steak and in more scientific circles it is known as the spinalis dorsi. Regardless of its name, the Cap of Ribeye is a delicacy that really has to be tasted to be believed. The flavor is at once familiar, unique and like nothing you've ever eaten before.

We’re proud to offer this uncommon product, but please note it is available in limited quantities. This is a natural product and the size will vary from cut to cut. We sort the 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. 

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)

  • Simply the best cut of beef

    I have always felt the cap portion of a ribeye steak was the best part.
    Having an entire steak of the cap, especially Waygu beef, is an amazing experience. Highly recommended.

    Posted 4/6/2017 by

  • WAGYU CAP OF RIB EYE, BLACK GRADE

    OUTSTANDING!! Shared with good friends and everyone agreed the flavor and tenderness were amazing. Purchased two and can't wait to fire up my second one.

    Posted 4/5/2017 by

  • Wagyu Cap of Beef Rib Eye

    I marinated it with brine/cider vinegar overnight. I smoke it over a slow fire until it was medium rare, It was melt-in-my-mouth tender with full beef flavor, and just a hint of smoke. Truly, a great steak, and a bargain.

    Posted 12/24/2016 by

  • I take my cap off too it.

    Great piece of steak. I fixed this for my wife and I but we could not eat it all because it was so rich. We loved every bite. It will easily feed four.

    Posted 12/20/2016 by

  • Amazing!!!!

    I've had Cap of Rib Eye before but not Wagyu Cap of Rib Eye. Amazing piece of meat! Unbelievable flavor and tenderness. Expensive but worth every penny.

    Posted 12/16/2016 by

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