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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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
Black Grade Cap Of The Ribeye
The only way I know to describe this piece of meat is "Meat Candy". My go to for something special to prepare for family and/or good friends. I never knew this cut of meat existed until I started buying from Snake River Farms.
Posted 12/14/2017 by Tequila Dave
An astounding, and still rare, cut of beef. You all know it- that delicious “rind” surrounding the eye on your rib roast. Tender, with a rich, beefy taste, this is why I eat rib-eye. Now this piece is available as a stand alone cut, and it makes the perfect celebration meal! Enjoyed it over the holidays with family, and they all loved it. So rich, a little goes a long way.
Posted 12/11/2017 by DCTM