American Wagyu Black Grade
Cap of Ribeye
As low as
$115.00
American Wagyu Black Grade
Cap of Ribeye
As low as
$115.00
Description
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, ribeye cap steak, and top cap steak, but regardless of its name, this is the same delicacy served by highly-rated restaurants around the world. The common way to obtain this rare cut is to slice it off the outside of a ribeye steak, however we remove the entire section, portion it and provide it direct to you.
A cut this desirable is available in limited quantities, so we might not be in stock at all times. Please note there is natural size variation from cut to cut. We handcraft two sizes; 20 ounces and a 14 ounce petite cut. Our master butchers carefully work toward these minimum weights, but on occasion it is possible a cap of ribeye is slightly smaller than the target weight. This can work the opposite way and many times your cap will far exceed the minimum weights.
Beef Grading 101
This steak is American Wagyu Black Grade, rated 6 to 8 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 marbling 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
Meatology
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.”
Our Favorite Recipes
NORR Agency
SEARED RIB CAP STEAK WITH ROASTED POTATOES, SNAP PEAS, ASPARAGUS AND WINE REDUCTION
- 30 minutes
- 2 SERVINGS
You Deserve an Upgrade
Once you start cooking with Snake River Farms, you’ll discover why our customers say they’re too spoiled for anything else.
Cap of Ribeye