How Does Snake River Farms Package and Ship Their Products?

We ship our products with dry ice, a reusable thermal bag and the most sustainable packaging in the business to keep everything frozen right to your doorstep. Receive in 1 to 3 days of ordering or schedule for a date in the future. Learn more about packaging and shipping.

What Is the Snake River Farms Guarantee?

We are committed to delivering the highest quality products and an exceptional experience to your doorstep. If you are not completely satisfied with your order, please reach out to our Customer Care Team so we can work to a resolution. Learn more about the Snake River Farms Guarantee.

What Is SRF Black Label and SRF Gold Label?

All SRF products are American Wagyu. We use the Japanese Beef Marbling Score (or BMS) to measure the marbling present in the beef. Both SRF Black Label and SRF Gold Label grade above USDA Prime. The SRF Black Label grades between a BMS 6 to 8, and the Gold Label is the highest marbled with a BMS score at 9+. Read about the difference.

How Long Will My SRF Products Last and How Should I Store Them?

For optimal quality, you can store your SRF products in the freezer for up to 6 months. Per USDA guidelines, if meat is kept at 40 °F or below, you can safely store thawed meat in the refrigerator for 7 days in its original cryovac seal. More details.

Who is Snake River Farms?

Snake River Farms is a family owned and operated business based in Boise, Idaho. Founded in 1968, the business grew from cattle ranching and feeding to what it is now, one of the very few who can truly and authentically offer Ranch to Table beef. Learn more about the SRF story.

How does SRF practice sustainability?

For us, it is a simple concept: Do what’s right by the land, by your neighbor, by the animals you raise, and by the customer. From ranching and grazing to delivery to customers’ doorsteps, we implement sustainability through every step of the Ranch to Table process. Learn more about our sustainability practices.

What are SRF cattle fed?

Snake River Farms American Wagyu cattle are grass fed for the first year of their life. The cattle are then fed a sustainable, locally sourced diet of hay, forages, grains, potatoes, vitamins, and minerals. SRF cattle never receive growth promotants, growth hormones, or any unnecessary antibiotics.

Wagyu Cap of Ribeye

Name: Wagyu Cap of Ribeye
Brand: Wagyu Cap of Ribeye
SKU: SRF Rib Cap
Price: 159 USD
Availability: OutOfStock

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. This cut is also called the ribeye cap, deckle steak, calotte or spinalis dorsi. most desirable cut of American Wagyu beef.

The SRF cap of ribeye is available in limited quantities, so we might not be in stock at all times.

"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, Author and producer of cookbooks (including five with Thomas Keller) and cooking shows. She has worked with dozens of America’s top chefs.

Beef Grading

The USDA (United States Department of Agriculture) separates domestic beef into eight grades, based on intramuscular fat or marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Prime and Choice. Prime is the top grade on the USDA scale and features an abundant amount of marbling.

Snake River Farms produces beef that measures above the USDA scores. To grade these higher levels of marbling and quality, we utilize the 12-point BMS (Beef Marbling Score or Beef Marbling Standard) from the Japanese Meat Grading Association (JMGA). SRF Black Label ™ and SRF Gold Label ™ both score above USDA Prime.

SRF Black Label ™ is rated a BMS of 6 to 8 with significantly more marbling than USDA Prime graded beef.

SRF Gold Label ™ registers a BMS of 9 to 12 and contains the highest level of marbling we offer.

Cooking Tips

The cap of ribeye is richly marbled and best prepared medium rare to medium.

Be sure to completely thaw your steak before cooking.
Internal temperature is the most accurate way to know if your steak is done. Keep a good quality thermometer on hand.
Rest your steak at least 10 minutes before serving to let the internal temperature equalize and allow the juices to be reabsorbed.
Slice steak against the grain: 90° to the direction of the muscle fibers. This makes for a more tender bite.
Finish your steak with a light sprinkle of flaky salt for a nice presentation and an appetizing salty crunch.

For more tips see our Steak Guide.

Beef Diagram

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.

The cap of ribeye has many names, but one of the more expressive terms is “butcher’s butter".

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Wagyu Cap of Ribeye

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