Snake River Farms

Chef Philip Tessier knows how to prepare Snake River Farms American Wagyu beef as well or better than anyone in the world. His culinary journey has taken him through some of the finest kitchens in the world and he has extensive experience preparing our beef in Michelin-starred restaurants. Chef Tessier personally assembled this incredible assortment of Gold Grade beef.

Included is our most exclusive cut, the Gold Grade Cap of Ribeye, marbled to a luxurious degree and full of rich flavor. Four Gold Grade Eye of Ribeye filets are also included. Available in limited supply, these Ribeye Filets have the highest level of marbling offered by Snake River Farms. Each steak is hand-trimmed and perfectly sized.

Philip Tessier became the first American to stand on the podium at the Bocuse d’Or, winning silver at the world’s most difficult culinary competition in 2015. In 2017, Chef Tessier returned as Head Coach for Team USA where the team won gold. Chef Tessier’s culinary experience includes L’Essential and Le Moulin de Mougins in France, Chef Eric Ripert’s Le Bernardin in New York and Chef Thomas Keller’s Per Se. Chef Tessier enjoyed 11 years with the Thomas Keller Restaurant Group starting at Bouchon, Yountville as chef de cuisine and culminating at The French Laundry as the executive sous chef. Today he is Director of Culinary and Media at Hestan Smart Cooking. 

Phil Tessier's Gold Medal Assortment

$470.00

$375.00

Availability: In stock

American Wagyu Gold Grade Cap of Ribeye   +$158.78
American Wagyu Gold Grade Ribeye Filet   +$51.06
Jacobsen Black Pepper Infused Salt   +$11.97
SRF Thermo Bag   +$0.00

Items sold individually are valued at $470.00

  • Grade: Gold
  • Features a BMS rating of 9 to 12 which is the highest level of marbling we offer. 
  • Steaks are wet-aged 21+ days for improved flavor and texture
  • Our American Wagyu beef is coveted by award-winning chefs and is served in top rated restaurants throughout the world. 
  • Snake River Farms beef features a buttery texture, complex flavors, subtle sweetness and a lingering finish.  
  • A great gift idea for friends, family or business associates.
  • Products ship frozen and will arrive frozen or partially thawed

Chef Philip Tessier knows how to prepare Snake River Farms American Wagyu beef as well or better than anyone in the world. His culinary journey has taken him through some of the finest kitchens in the world and he has extensive experience preparing our beef in Michelin-starred restaurants. Chef Tessier personally assembled this incredible assortment of Gold Grade beef.

Included is our most exclusive cut, the Gold Grade Cap of Ribeye, marbled to a luxurious degree and full of rich flavor. Four Gold Grade Eye of Ribeye filets are also included. Available in limited supply, these Ribeye Filets have the highest level of marbling offered by Snake River Farms. Each steak is hand-trimmed and perfectly sized.

Philip Tessier became the first American to stand on the podium at the Bocuse d’Or, winning silver at the world’s most difficult culinary competition in 2015. In 2017, Chef Tessier returned as Head Coach for Team USA where the team won gold. Chef Tessier’s culinary experience includes L’Essential and Le Moulin de Mougins in France, Chef Eric Ripert’s Le Bernardin in New York and Chef Thomas Keller’s Per Se. Chef Tessier enjoyed 11 years with the Thomas Keller Restaurant Group starting at Bouchon, Yountville as chef de cuisine and culminating at The French Laundry as the executive sous chef. Today he is Director of Culinary and Media at Hestan Smart Cooking. 

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How to cook a steak by Hugh Acheson

Hugh Acheson demonstrates the simplicity in preparing two Snake River Farms American Wagyu Ribeye using the traditional stove top method. All you need is a little bit of salt, unsalted butter, thyme and rosemary to create a beautiful meal for two.  Read More

Review(s)

  • Excellent

    The gold Grade Ribeye was incredible. Would highly recommend.

    Posted 11/13/2017 by

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