American Wagyu Black Grade
Ribeye Filet
As low as
$46.00
American Wagyu Black Grade
Ribeye Filet
As low as
$46.00
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Description
Snake River Farms American Wagyu ribeye filets are hand-trimmed to remove kernel fat and tender sinew leaving just the premium center eye. The end result is a consistently sized filet with abundant intramuscular fat and a uniform surface that sears beautifully in a skillet or on a grill. Each hand-cut American Wagyu steak has a fine grain and smooth texture that is tender and succulent.
SIZING
| Size | Price | Servings |
| 6 oz. | $46.00 | 1 |
| 8 oz. | $56.00 | 1 |
| 10 oz. | $66.00 | 1-2 |
| Perfect for: The Wagyu ribeye filet is the ideal cut for those who want 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. Our ribeye filets are a great combination of rich, sweet wagyu with far more marbling than what is traditionally expected from a ribeye. | ||
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
Meatology
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 word steak is derived from the Old Norse (the language spoken by Vikings) “steik” which translates to “meat on a stick.”
Our Favorite Recipes
Clint Cantwell
Snake River Farms Surf & Turf: Smoked Ribeye Filets with Butter-Poached Lobster
- 45 minutes
- 2 SERVINGS
Brook Bass
Chicory and Cocoa Rubbed Wagyu Ribeye Filet with Pomegranate Pumpkin Seed Salad
- 30 minutes
- 2 SERVINGS
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.