Snake River Farms Gold Grade Ribeye Filet
It’s been said that the Snake River Farms American Wagyu ribeye is the best of all steaks since it is the perfect balance of natural tenderness and rich flavor. We have now found a way to improve on this near perfect steak. Introducing the Gold Grade Ribeye Filet. Our Gold Grade steaks have the highest level of marbling offered by Snake River Farms. These limited supply steaks are a rich combination of the traditional flavor that American palates love and the highly marbled, buttery essence of Japanese Wagyu beef. Each filet is hand trimmed of all visible fat and perfectly sized for easy preparation and mouthwatering plate presentation.
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|
*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.
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I didn't think there was a better cut of beef than the SRF Gold NY strip wagyu. However the Ribeye fillets are dead heat with the strip. Best beef on the planet.
Posted 12/17/2019 by GLEN
SRF Team : Thank you for the stellar feedback Glen!
Buttery goodness, so tender I was able to cut with my fork. Would eat every week if it weren’t for the cost.
Posted 10/9/2019 by Bradley
While the steak was good I was expecting great. I am a butchers daughter and can pick out a good steak; this was on par with steaks I've picked out myself but 1/3-1/4 the price.
Posted 3/26/2019 by Honey
The best steak I have ever eaten.
Well marbled, great flavor. I will order these again.
Posted 2/26/2019 by Red
Fantastic, steak weighed 20 ounces, 3 of us dined, had a portion left over, cut it thin the next day after removing it from the refrigerator. If you haven't tried it thin cut and cold you are in for a real treat 5 stars
Posted 1/5/2019 by DJ