Snake River Farms

 

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 only 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 - small and large. This is the large Cap of Ribeye with an approximate weight of 20 ounces. We make every effort to ensure this is a minimum weight, but occasionally there may be a Cap that is slightly smaller. In many cases, the unit size will far exceed 20 ounces. 

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.

Preference Description Internal Temp
Rare Red center, very cool 110°F
Medium Rare Red, warm center 120°F
Medium Pink throughout 130°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.

American Wagyu Black Grade Cap of Ribeye - 20 oz.

$149.00

Availability: In stock

Quantity Discounts

  • Qty Price Savings
  • 2+ $129.00 each 14%
  • Grade: SRF Black – Higher than USDA Prime, BMS 6 to 8
  • Weight: approx. 20 oz.
  • Wagyu crossed with high quality Angus
  • 100% natural, no added hormones
  • Wet-aged 21+ days for improved flavor and texture
  • Each steak hand cut by a Master Butcher
  • Individually wrapped
  • Product ships frozen and will arrive frozen or partially thawed

 

 

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 only 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 - small and large. This is the large Cap of Ribeye with an approximate weight of 20 ounces. We make every effort to ensure this is a minimum weight, but occasionally there may be a Cap that is slightly smaller. In many cases, the unit size will far exceed 20 ounces. 

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.

Preference Description Internal Temp
Rare Red center, very cool 110°F
Medium Rare Red, warm center 120°F
Medium Pink throughout 130°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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How To Cook Cap Of Ribeye Perfectly

Learn how to cook the rare and delicious Cap of Ribeye to maximize its rich flavor and tender texture.  Read More

Review(s)

  • A New Experience!

    Made this yesterday. Put in a low heat approx. 225 on my wood fired smoker. Pulled it off at about internal temp of 124. Then reversed seared it over the open oak wood fire of the smoker box.

    Words can't describe the flavor imparted from this cut of beef. Don't know how I'm ever going to go back to grocery store beef! Thanks SRF!

    Posted 7/8/2018 by

    SRF Team : Thank you for taking the time to leave a review, Keith! We are glad you had such success cooking up our American Wagyu Black Grade Cap of Ribeye! We enjoy it as much as you do!

  • YOU ROCK!

    To start, the delivery was perfect, weight better than advertised and tasted soooooo good! I cooked this piece of heaven 4 different ways...Pan seared, baked, grilled and Sous-Vide. Always searing to finish with butter, thyme and rosemary. What a treat! Have already been back and will continue. Cheers to you!!!!

    Posted 5/25/2018 by

  • Gold ribeye cap

    My second helping of this fantastic cut of beef. Grilled it rare and served to a group of friends with some nice Napa cabernets!
    fantastic!

    Posted 5/2/2018 by

  • My GOODNESS this is incredible!

    We've eaten two of the 4 ordered now and it is simply the best piece of beef I've ever had, anywhere.

    Cooked both on a BGE using Adam Perry Lang "hot potato" methods after letting it come fully to room temp. At rare to barely more-than temp it is filet tender but with the incredibly rich flavor of the best piece of ribeye you can conceive.

    As others have noted, all seem to be above not under minimum weight which makes the sting of the pricing a little less. It's certainly not an every day item, but for special events or special guest who will appreciate the beef you owe it to yourself and them to give one a go.

    Posted 3/15/2018 by

  • Succulent

    I have purchased both the choice ribeye cap (2pcs) and the black grade wagyu(3pcs). Bottom line... I have purchased 6 more black grade wagyu. They are simply outstanding. Marinated and broiled the first few for 6ish mins per side, med rare and amazing. Let them sit out for an hour or so before cooking and don't hesitate to trim a little. Will be doing this again and trying out on the grill as well. Oh, and as it seems to be the norm... all of my pieces exceded the min weight advertised.

    Posted 2/10/2018 by

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