Snake River Farms

Chef Philip Tessier knows how to prepare Snake River Farms American Wagyu beef as well or better than anyone in the world. His culinary journey has taken him through some of the finest kitchens in the world and he has extensive experience preparing our beef in Michelin-starred restaurants. Chef Tessier personally assembled this incredible assortment of Gold Grade beef.

Included is our most exclusive cut, the Gold Grade Cap of Ribeye, marbled to a luxurious degree and full of rich flavor. Four Gold Grade Eye of Ribeye filets are also included. Available in limited supply, these Ribeye Filets have the highest level of marbling offered by Snake River Farms. Each steak is hand-trimmed and perfectly sized.

Philip Tessier became the first American to stand on the podium at the Bocuse d’Or, winning silver at the world’s most difficult culinary competition in 2015. In 2017, Chef Tessier returned as Head Coach for Team USA where the team won gold. Chef Tessier’s culinary experience includes L’Essential and Le Moulin de Mougins in France, Chef Eric Ripert’s Le Bernardin in New York and Chef Thomas Keller’s Per Se. Chef Tessier enjoyed 11 years with the Thomas Keller Restaurant Group starting at Bouchon, Yountville as chef de cuisine and culminating at The French Laundry as the executive sous chef. Today he is Director of Culinary and Media at Hestan Smart Cooking. 

Phil Tessier's Gold Medal Assortment

$430.00

$375.00

Availability: Out of stock

Items sold individually are valued at $430.00

  • Grade: Gold
  • Features a BMS rating of 9 to 12 which is the highest level of marbling we offer. 
  • Steaks are wet-aged 21+ days for improved flavor and texture
  • Our American Wagyu beef is coveted by award-winning chefs and is served in top rated restaurants throughout the world. 
  • Snake River Farms beef features a buttery texture, complex flavors, subtle sweetness and a lingering finish.  
  • A great gift idea for friends, family or business associates.
  • Products ship frozen and will arrive frozen or partially thawed

Chef Philip Tessier knows how to prepare Snake River Farms American Wagyu beef as well or better than anyone in the world. His culinary journey has taken him through some of the finest kitchens in the world and he has extensive experience preparing our beef in Michelin-starred restaurants. Chef Tessier personally assembled this incredible assortment of Gold Grade beef.

Included is our most exclusive cut, the Gold Grade Cap of Ribeye, marbled to a luxurious degree and full of rich flavor. Four Gold Grade Eye of Ribeye filets are also included. Available in limited supply, these Ribeye Filets have the highest level of marbling offered by Snake River Farms. Each steak is hand-trimmed and perfectly sized.

Philip Tessier became the first American to stand on the podium at the Bocuse d’Or, winning silver at the world’s most difficult culinary competition in 2015. In 2017, Chef Tessier returned as Head Coach for Team USA where the team won gold. Chef Tessier’s culinary experience includes L’Essential and Le Moulin de Mougins in France, Chef Eric Ripert’s Le Bernardin in New York and Chef Thomas Keller’s Per Se. Chef Tessier enjoyed 11 years with the Thomas Keller Restaurant Group starting at Bouchon, Yountville as chef de cuisine and culminating at The French Laundry as the executive sous chef. Today he is Director of Culinary and Media at Hestan Smart Cooking. 

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How to cook a steak by Hugh Acheson

Hugh Acheson demonstrates the simplicity in preparing two Snake River Farms American Wagyu Ribeye using the traditional stove top method. All you need is a little bit of salt, unsalted butter, thyme and rosemary to create a beautiful meal for two.  Read More

Review(s)

  • Simply amazing

    I have ordered here twice now and the delivery the quality and the taste is simply staggering. I throw a steak night party hhmmm probably once a month and order all my steaks through here and everyone always asks did you get it from snake river farms again? Cause that always tastes better. Of course I don’t ever have any left except for once I didn’t finish mine and my fiancé didn’t save her but steak night wasn’t over I used the left overs and made steak sandwiches. Can’t go wrong with ordering from here the best steaks I’ve ever had hands down. I might recommend the tomahawk steaks though.

    Posted 10/15/2018 by

  • Excellent

    I bought this for my father for Father's Day, and it was truly phenomenal. The meat melted in your mouth, and you could very much taste the quality of the meat. We'll definitely be ordering more from SRF.

    Posted 6/27/2018 by

    SRF Team : Marisa, thank you for taking the time to leave this review. We love to hear how our customers enjoy our products and pride ourselves on the quality of our meat!

  • Fanstabulouse

    Man o man. Where to I begin? I cooked the Cap first. I used my stick burner with oak. I seared it up, and it was fabulous. Nice MR. The taste and texture was unlike anything I have ever had before. Life Changing! A steak is no longer just a steak. The Prime Ribe was next. I cooked them up for the family. My fist bite was startling. It was crispy, tender as could be and had a taste that was rich and meaty. I think I know what it's like to be rich and famous, without the money or the fame. I did have one question for customer service when I received my order and they were great. Thank you to everyone. I am a customer for life. I just ordered four bone in filet's.

    Posted 4/6/2018 by

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