Snake River Farms Gold Grade Cap of Ribeye
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 an extreme level. The cap of ribeye is regarded by true beef connoisseurs as the most desirable cut of American Wagyu beef. This luxurious steak is also called the ribeye cap, deckle steak, calotte or spinalis dorsi and refers to the small portion of beef (or cap) that surrounds the center of a ribeye roast.
We’re proud to offer this uncommon product, but please note it is available in very 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.
"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 GuideHere 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.
|Rare||Red center, very cool||110°F|
|Medium Rare||Red, warm center||120°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
Amazing does not do this cut of meat justice
The absolute best thing I have ever made. I need to find a way to sustain the addiction caused by the first bite.
Posted 7/7/2016 by Seamus
You will be ruined
Seriously - after you have this, all other cuts of beef will seem a very sad third place compared to this absurdly good cut. I was a little worried that it would arrive frozen - but that did not detract in any way, shape or form from its perfectness.
Posted 7/5/2016 by MathewBeall
The texture of the beef is firm and tender. Very tasty. I think I like this cut better than the ribeye
Posted 5/2/2016 by Joanna
The finest, richest, most tender cut of beef I have ever had!
Posted 4/16/2016 by Mark
The taste and flavor can't be put into words except wow!!!
Posted 4/4/2016 by The Beer Chef