American Wagyu Black™ Grade

Cap of Ribeye

American Wagyu Black™ Grade

Cap of Ribeye


The cap of ribeye is the most prized Snake River Farms cut. It is near legendary and is considered the single most tender, juicy and deeply flavored cut of beef available.

Average weight: 20 oz. 


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 and ribeye cap, 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 it might not be in stock at all times. Our master butchers carefully work toward to cut each cap of ribeye to a target weight of 20 ounces. This is a natural product and some size variation is possible. The actual weigh of the product you receive might be slightly smaller than the target weight. This also works the opposite way and your cap can exceed the average weight.


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




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.”


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