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 only 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 - small and large. This is the large Cap of Ribeye with an approximate weight of 20 ounces. We make every effort to ensure this is a minimum weight, but occasionally there may be a Cap that is slightly smaller. In many cases, the unit size will far exceed 20 ounces. 

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

*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.

American Wagyu Black Grade Cap of Ribeye

$149.00

Availability: In stock

Quantity Discounts

  • Qty Price Savings
  • 2+ $129.00 each 14%
  • Grade: SRF Black – Higher than USDA Prime, BMS 6 to 8
  • Weight: approx. 20 oz.
  • Wagyu crossed with high quality Angus
  • 100% natural, no added hormones
  • Wet-aged 21+ days for improved flavor and texture
  • Each steak 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 only 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 - small and large. This is the large Cap of Ribeye with an approximate weight of 20 ounces. We make every effort to ensure this is a minimum weight, but occasionally there may be a Cap that is slightly smaller. In many cases, the unit size will far exceed 20 ounces. 

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

*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.

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How To Cook Cap Of Ribeye Perfectly

Learn how to cook the rare and delicious Cap of Ribeye to maximize its rich flavor and tender texture.  Read More

Review(s)

  • Delicious

    Me and my friends did our own worth it test and used this as our high end steak. We also had a rib eye from a near by farm at $40 a pound, and one from Stater Bros. We started with the Stater's steak and liked it a lot, thinking the others couldn't be much better. Next was the mid range steak and it had a much stronger flavor than Stater's. We were surprised that there would be that much difference. Then we tried this and wow it had so much more flavor, it was amazing. When having a bite of the Stater's after the Cap of rib eye, you really notice the difference. The Stater's and even the mid range stuff just doesn't compare. Although the mid range steak was really flavorful.

    Posted 8/16/2017 by

  • Amazing

    Best steak I've ever made. Did a reverse sear on the BGE and it was unforgettable. Worth every penny.

    Posted 6/12/2017 by

  • Decadent

    My daughter, wife and flat-coated retriever concurred with my proclamation: Best Beef Ever Served in Our House. I dry brined for two days because Meathead says to do it and so far that's been golden. Fired up the Weber Performer with a full Slow 'n' Sear and let the coals turn to gray hoping for Warp 10. Plopped the ribeye cap straight over the hot coals with induction vents at half open and exhaust vent -- no, wait: the top was completely off the grill. Glowing coals. Then I turned the cap every 15 seconds or so to get the perfect Crust with the May-ard reaction on both sides. My Thermapen said 130 and the meat came off. Foiled for 5 minutes and devoured to ecstatic moaning..

    Posted 5/14/2017 by

  • Meat

    I would give it a 10 for sure, have never been disappointed in anything I've purchased

    Posted 5/6/2016 by

  • Best beef I've ever had

    The Cap of Ribeye was without question the most flavorful, tender, juicy steak I've ever eaten. Just some salt and pepper, then seared on my BGE over hot coals. Great crust, medium rare/rare inside. Sliced thin across the grain for a fantastic meal.

    Posted 5/2/2016 by

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