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 intra-muscular fat to take an already decadent cut of beef to a luxurious level. The cap of ribeye is regarded by true beef connoisseurs as the most desirable cut of American Wagyu beef and is also called the ribeye cap, deckle steak, calotte or spinalis dorsi.

The size of each Cap of Ribeye will vary from cut to cut because this is a natural product. We hand sort our Cap of Ribeyes into two sizes, 20 ounces and a 14 oz petite cut. We make every effort to ensure these are minimum weights, but occasionally there may be a Cap that is slightly smaller. In many cases, the unit size will far exceed the minimum weight. 

"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 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.