American Wagyu Gold™ Grade

Manhattan NY Filet

As low as $58.00
American Wagyu Gold™ Grade

Manhattan NY Filet

As low as $58.00

Meet the Gold Grade Manhattan, the finest New York steak available from Snake River Farms. Gold Grade beef has an incredible amount of marbling so these New York filets are exceptionally juicy and full of flavor.


You May Also Like


Gold Grade maintains the traditional flavor American palates love, combined with the tender, buttery essence of Japanese Wagyu beef. The Manhattan New York filet is cut thick and has the distinctive texture of a New York strip with the rich flavor unique to American Wagyu beef. Please note these special American Wagyu steaks are offered on an “as available” basis.


6 oz.$58.001
8 oz.$72.001

Perfect for: Anyone who loves New York strip steak. The SRF Manhattan is a center cut Wagyu filet version of this steak house classic. Cut from the striploin, this SRF original is packed with the flavor of a New York strip, cut as a filet that is 2 inches thick and full of the Wagyu flavor Snake River Farms is famous for. Our 8 oz. or 10 oz. filets are perfect for one person or a great sharing option for smaller appetites. The 6 oz. is the ideal paring for surf and turf. Gold Grade is the highest SRF marbling available, far superior in marbling, texture and tenderness than USDA Prime.


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 Manhattan filet is cut from the longissimus dorsi muscle located within the loin primal. This lengthy muscle starts in the rib primal and extends to the round primal. The section of longissimus near the round is called the “sirloin end” and has a crescent shaped piece of connective tissue. The slices are cut from this part of the muscle. The chewy fiber breaks down from heat when cooked.

Fast fact: The Manhattan has the shape of a filet mignon, but possesses the marbling and firm bite of a strip steak. 

Our Favorite Recipes



Red Wine Reduction

  • 10 minutes

Sarah Kelly

American Wagyu Manhattan with Rye

  • 30 minutes

Liz Williams

Manhattan Roast

  • 2 hours
  • 4 - 6 SERVINGS

Customer Reviews

What others are saying

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.

Manhattan NY Filet