Snake River Farms Black Grade Cap of Ribeye
The Cap of Ribeye is the most prized Snake River Farms American Wagyu beef cut. This is the same rare and delectable steak served by prestigious Michelin-starred restaurants in the U.S. The Cap of Ribeye is also known as the deckle steak, dorsi cap, spinalis ribeye or the ribeye cap among true beef aficionados. In France it goes by the name of calotte steak and in more scientific circles it is known as the spinalis dorsi. Regardless of its name, the Cap of Ribeye is a delicacy that really has to be tasted to be believed. The flavor is at once familiar, unique and like nothing you've ever eaten before.
We’re proud to offer this uncommon product, but please note it is available in limited quantities. This is a natural product and the size will vary from cut to cut. We sort the 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.
Steak Temperature GuideHere 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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The perfect steak
By far the best steak I’ve ever had in my life— nothing else compares.
Posted 11/21/2019 by Joel
Pricey, but Wait
I’ve purchased this steak several times and will continue to buy them. This is hands down one of my favorite steaks, juicy, tender and full of flavor!
Posted 6/8/2019 by Fred
SRF Team : Hi Fred,
Thank you for taking the time to share your experience. We are so happy to hear we were able to deliver juicy, tender and full of flavor steaks to you! We hope you enjoyed!
Might be the best meat I've ever had!
My only complaint is it arrives frozen solid, so you have to commit to defrosting and eating the whole thing at once. I did not want to eat all of it, so I cut off a chunk with my hand saw and prepared that for dinner and froze the rest. Would be interested in hearing of better solutions to this issue, hand sawing works but there has to be a better way!
Regardless a fantastic product I'll be buying again:-j
Posted 3/22/2019 by john
BLACK GRADE RIBEYE CAP
An awesome way to enjoy my first SRF experience. I rolled the cap up and tied off with butcher's twine. Ended up with 4 steaks each 2" thick. I cooked them all in a large black iron pan for 3 minutes per side and basted with some clarified butter, shaved garlic and some thyme and rosemary sprigs.
Needless to say, the meal was fantastic! My wife and eldest daughter are no longer thinking I am crazy for ordering this beef!
Looking forward to trying the Kurobuta pork and other fine cuts in the near future.
A 5 star experience from start to finish.
Posted 4/16/2018 by Blair
Excellent quality, marbeling
This is a fantastic cut of beef that captures the essence of the Rib Eye in a cut so tender it’s rivals filet with the heavier beef flavor of the rib eye.
Posted 1/1/2018 by Charles V