The Gold Grade ribeye filet is rich with the highest level of marbling offered by Snake River Farms. These limited supply, American Wagyu steaks are a rich combination of the traditional flavor that American palates love and the highly marbled, buttery essence of Japanese Wagyu beef. Each filet is hand trimmed of all visible fat and perfectly sized for easy preparation and mouthwatering plate presentation.
Perfect for: The Wagyu ribeye filet is perfect for those who want a steak-ready single-servings without any additional butchery or cutting. Our filets typically serve one person but sharing an 8 oz. or 10 oz. filet is a great option for smaller appetites. SRF Gold Grade ribeye filets are rich with the highest level of marbling we offer. This decadent combination of rich, sweet wagyu and bold ribeye flavor is a treat for the senses.
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 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
Ribeyes, including our ribeye filets, are extracted from the rib primal which spans ribs six through twelve. Located between the chuck and loin primals, this section is literally at the center of the coveted “middle meats”. This is where the flagship cuts that are the foundation of steakhouse menus can be found. The ribeye filet is cut from the longissimus dorsi muscle, the large center of a classic ribeye steak.
Fast fact: The complete rib primal is identified by the number 103 by butchers and meat experts. The ribeye filet is cut from the beef rib, ribeye or 112C.