The Gold Grade cap of ribeye goes beyond the decadent flavor of the Black version with a higher amount of intra-muscular fat. Like all our Gold Grade American Wagyu beef, this cap of ribeye features the highest level of marbling available from Snake River Farms.
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 and is also called the ribeye cap, deckle steak, calotte or spinalis dorsi.
The size of each Cap of Ribeye will vary from cut-to-cut because this is a natural product. We make every effort to ensure we ship each item at the 20 oz. average weight, but occasionally there may be a single one that is slightly smaller. In many cases, the unit size will exceed the minimum weight.
Beef Grading 101
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 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.”