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.
|Rare||Red center, very cool||110°F|
|Medium Rare||Red, warm center||120°F|
|Medium Well||Pink center||140°F|
|Well||No pink||Not recommended|
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Flavor and texture are out of this world.
However must agree with others in that
this particular cap was never touched with a knife except for mine. Silver skin was completely intact. Not a huge deal for me spent a few minutes before tying.
I guess it comes down to that for the most expensive cut of meat that SRF offers it should be treated better than an
. I just hope other people who order this know enough to trim it off before it ruins the experience.
I had called CS and they asked was it black or gold grade? Why would that even matter. If this was choice the silver skin should be trimmed.
I have had many other SRF products and they always shine so I will chalk this up to a fluke and look forward to eating the other half!
Posted 7/18/2019 by lil willy
Be wary - expensive cut for what I got
Generally a bit disappointed. Huge amounts of silver skin and very dried out fat to trim off this. Took me over an hour to trim well and truss/ pinwheel. Concerning odor when raw. Will still try to cook this tomorrow. I am a first time customer of snake river farms... next time will just go to my local butcher instead. The meat looks beautiful once finished (and smelled better once all the liquid and dried out fat was removed) - but the original cut/trimming/storage left just way too much work (and concern about food safety) for me to repeat this whole process... maybe I just got unlucky and got an odd or old one.
Posted 2/22/2019 by Sad customer
Oh my , smoked @ 180* till internal was 115* then seared both sides for 3 min perfect m/r, melt in your mouth decadence!
Posted 7/18/2018 by HH
I cooked this sous vide for for 2 1/2 hrs at 129 degrees then finished it in a hot cast iron skillet, basting it in fresh rosemary, thyme, garlic and butter... unbelievably rich and flavorful. After the first bite it would literally melt in your mouth.
Posted 4/2/2018 by David
excellent customer service
received the ribeye cap as a Christmas present.... only for someone to steal it off my front porch. SNF was kind enough to replace it... cooked the cap sous vide and finished over coal, definitely rich and complex in comparison to other USDA prime steaks I've made.
Posted 1/13/2018 by Stephen