American Wagyu Gold Grade

Rolled Cap of Ribeye (10 oz.) - 2 Pack

American Wagyu Gold Grade

Rolled Cap of Ribeye (10 oz.) - 2 Pack


The rolled cap of ribeye lets you enjoy our most prized cut in an elegant size.  We hand-cut our full American Wagyu gold grade ribeye caps into generous 10 oz. portions, roll them into a uniform size and secure them with butcher’s twine.

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Rld Ribeye Cap 10 Oz   + $89.50

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American Wagyu Gold Grade Rolled Cap of Ribeye
Rolled Cap of Ribeye (10 oz.) - 2 Pack

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    The 10 oz. rolled ribeye cap arrives ready to prepare. The finished product is a convenient size and it both appealing and appetizing on the plate. The rolled cap shows off the deep marbling of this rich cut.

    This handmade configuration is extremely versatile and allows you to serve the coveted cap of ribeye as an individual portion or as an amazingly delicious starter course. The rolled cap of ribeye grills up beautifully and is extraordinary basted with butter and herbs in a cast iron skillet. No matter how it’s prepared, you’re in for a rich and appealing eating experience.

    Beef Grading 101

    This steak is American Wagyu Gold Grade, rated 9+ on the Japanese Beef Marbling Score (BMS)

    Beef sold in the U.S. is graded by the United States Department of Agriculture (USDA). There are eight total grades and the top grade is USDA Prime.

    All Snake River Farms American Wagyu beef grades above Prime. Special breeds of cattle like Japanese Wagyu are capable of producing intramuscular fat beyond their American counterparts. To grade this high level of marbling, we adopted the Japanese Beef Marbling Score.

    Using BMS, beef marbling is measured on a scale from 1 to 12, with a 1 being Select beef and a 12 being the highest level of marbling possible.

    BMS 4 to 5     USDA Prime

    BMS 6 to 8     SRF Black Grade

    BMS 9+          SRF Gold Grade




    The cap of ribeye is the outer muscle of the beef ribeye roll, the subprimal where ribeye steaks and prime rib are sourced. This is located in the rib primal which covers ribs six through twelve and is between the chuck and loin primals. The specific muscle that make up this cut is the spinalis dorsi.

    Fast fact: The cap of ribeye or spinalis is deeply marbled and extremely tender earning the name "the tastiest cut on the cow." 


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    Rolled Cap of Ribeye (10 oz.) - 2 Pack