Snake River Farms Gold Grade Ribeye Filet

It’s been said that the Snake River Farms American Wagyu ribeye is the best of all steaks since it is the perfect balance of natural tenderness and rich flavor. We have now found a way to improve on this near perfect steak. Introducing the Gold Grade Ribeye Filet. Our Gold Grade steaks have the highest level of marbling offered by Snake River Farms. These limited supply steaks are a rich combination of the traditional flavor that American palates love and the highly marbled, buttery essence of Japanese Wagyu beef.  Each filet is hand trimmed of all visible fat and perfectly sized for easy preparation and mouthwatering plate presentation. 

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 Gold Grade Ribeye Filet - 10 oz.

$74.00

Availability: In stock

Quantity Discounts

  • Qty Price Savings
  • 4-7 $64.00 each 14%
  • 8+ $60.00 each 19%
  • Grade: SRF Gold – Higher than USDA Prime, BMS 9+
  • Weight: 10 oz.
  • Wagyu crossed with high quality Angus
  • 100% natural, hormone free
  • Aged 21+ days for improved flavor and texture
  • Hand cut by a master butcher
  • Individually wrapped 
  • SRF proprietary process manages production from start-to-finish for consistent quality
  • Product ships frozen and will arrive frozen or partially thawed

 

 

Snake River Farms Gold Grade Ribeye Filet

It’s been said that the Snake River Farms American Wagyu ribeye is the best of all steaks since it is the perfect balance of natural tenderness and rich flavor. We have now found a way to improve on this near perfect steak. Introducing the Gold Grade Ribeye Filet. Our Gold Grade steaks have the highest level of marbling offered by Snake River Farms. These limited supply steaks are a rich combination of the traditional flavor that American palates love and the highly marbled, buttery essence of Japanese Wagyu beef.  Each filet is hand trimmed of all visible fat and perfectly sized for easy preparation and mouthwatering plate presentation. 

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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Review(s)

  • Amazing

    I didn't think there was a better cut of beef than the SRF Gold NY strip wagyu. However the Ribeye fillets are dead heat with the strip. Best beef on the planet.

    Posted 12/17/2019 by

    SRF Team : Thank you for the stellar feedback Glen!

  • Ribeye fillets

    Buttery goodness, so tender I was able to cut with my fork. Would eat every week if it weren’t for the cost.

    Posted 10/9/2019 by

  • Dissapointed

    While the steak was good I was expecting great. I am a butchers daughter and can pick out a good steak; this was on par with steaks I've picked out myself but 1/3-1/4 the price.

    Posted 3/26/2019 by

  • The best steak I have ever eaten.

    Well marbled, great flavor. I will order these again.

    Posted 2/26/2019 by

  • Hungry

    Fantastic, steak weighed 20 ounces, 3 of us dined, had a portion left over, cut it thin the next day after removing it from the refrigerator. If you haven't tried it thin cut and cold you are in for a real treat 5 stars

    Posted 1/5/2019 by

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