The Gold Grade cap of ribeye has an even higher amount of intra-muscular fat than our decadent Black version, lifting this cut to a luxurious level. The cap of ribeye is regarded by true beef connoisseurs as the most desirable cut of American Wagyu beef due to its tenderness and deep beef flavor. This cut is also called the ribeye cap, deckle steak, calotte or spinalis dorsi. most desirable cut of American Wagyu beef.
The size of each Cap of Ribeye will vary from cut-to-cut because this is a natural product. We hand sort our caps of ribeye into two sizes, 20 ozs and a 14 oz petite cut. We make every effort to ensure these are minimum weights, but occasionally there may be a single one 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.
This steak is American Wagyu Gold Grade, rated 9+ on the Japanese Beef Marbling Score (BMS)
Beef sold in the U.S. is graded by the United States Department of Agriculture (USDA). There are eight total grades and the top grade is USDA Prime.
All Snake River Farms American Wagyu beef grades above Prime. Special breeds of cattle like Japanese Wagyu are capable of producing intramuscular fat beyond their American counterparts. To grade this high level of marbling, we adopted the Japanese Beef Marbling Score.
Using BMS, beef marbling is measured on a scale from 1 to 12, with a 1 being Select beef and a 12 being the highest level of marbling possible.
BMS 4 to 5 USDA Prime
BMS 6 to 8 SRF Black Grade
BMS 9+ SRF Gold Grade
The cap of ribeye is the outer muscle of the beef ribeye roll, the subprimal where ribeye steaks and prime rib are sourced. This is located in the rib primal which covers ribs six through twelve and is between the chuck and loin primals. The specific muscle that make up this cut is the spinalis dorsi.
Fast fact: The cap of ribeye has many names, but one of the more expressive terms is “butcher’s butter.”
Once you start cooking with Snake River Farms, you’ll discover why our customers say they’re too spoiled for anything else.