Snake River Farms

When our acclaimed Prime Cowboy Steak just won't do. Our American Wagyu Gold Grade Cowboy Steak is a cut-above. Weighing in at over two pounds, this frenched bone-in bully of a ribeye is large enough to serve two comfortably. Graded on the Japanese Beef Marbling Scale (BMS) at 9+, it's the highest level of marbling available from Snake River Farms.

The full-bodied and velvety-rich flavor of American Wagyu ribeye along with this bone-in cowboy steak's signature "Frenched" or exposed rib, makes for an impressive presentation for nearly any special occasion.

American Wagyu Gold Grade Cowboy Steak

$115.00

Availability: In stock

Quantity Discounts

  • Qty Price Savings
  • 4-7 $106.00 each 8%
  • 8+ $100.00 each 14%
  • Grade: SRF Gold – Higher than USDA Prime, BMS 9+
  • Weight: 2.25 lbs.
  • Wagyu crossed with quality breeds
  • 100% natural, no added hormones
  • Wet-aged 21+ days for improved flavor and texture
  • SRF proprietary process manages production from start-to-finish
  • Each Cowboy Steak hand cut by a master butcher
  • Individually wrapped
  • Product ships frozen and will arrive frozen or partially thawed

 

When our acclaimed Prime Cowboy Steak just won't do. Our American Wagyu Gold Grade Cowboy Steak is a cut-above. Weighing in at over two pounds, this frenched bone-in bully of a ribeye is large enough to serve two comfortably. Graded on the Japanese Beef Marbling Scale (BMS) at 9+, it's the highest level of marbling available from Snake River Farms.

The full-bodied and velvety-rich flavor of American Wagyu ribeye along with this bone-in cowboy steak's signature "Frenched" or exposed rib, makes for an impressive presentation for nearly any special occasion.

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Review(s)

  • When you want steak have steak

    So delicious so tender. I consider myself a steak snob. This by far the absolute best I've ever had. Would definitely recommend.

    Posted 10/15/2019 by

  • Oh wow!

    This thing was a beast, in both size and taste! It was 3.5lbs and the size of my child’s head. I baked it in the oven at 275 until the internal temp was 120 and then moved it over to the grill to get a nice seat on it. This was the best steak I’ve ever had!! I shared it with my wife and there was nothing left over. My only disappointment is that I’m still not eating it right now.

    Posted 10/11/2019 by

  • Incredible

    Dry brined with salt for a few days. Then did a reverse sear starting with my pellet grill and finishing right over a chimney starter filled with charcoal. Got some good tips from Kenji of Serious Eats and Meathead. Delicious! Highly recommend!

    Posted 9/25/2019 by

    SRF Team : Hi Pete, thank you for sharing your tips and technique with us! We are so happy you enjoyed this steak!

  • Life of the party

    This steak was great and nothing but impressive for my guests and I. I was expecting a 2.25 pound Gold Cowboy Ribeye so I invited over 3 guests. Well, I received a 3.1 pounder and could have fed 6 guests! Extremely happy with the entire experience.

    Posted 9/10/2019 by

  • Cowboys had it right

    This cowboy steak was flavorful , juicy and almost melt in the mouth yummy. I reverse seared it after dry brining with sea salt overnight uncovered in the fridge, light salt/pepper/Oncho Chile rub and cooked over Fogo charcoal. My recommendation is to not heavily season this steak - it has a ton of natural flavor and a good charcoal cook makes a delicious steak big enough for two with leftovers in our house

    Posted 9/3/2019 by

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