American Wagyu Black™ Grade

Ribeye Filet

As low as $46.00
American Wagyu Black™ Grade

Ribeye Filet

As low as $46.00

Our ribeye filets have quickly become a customer favorite because of the luxurious eating experience they provide. These unique steaks are the perfect choice for special occasions or any time you want to make an impression.


You May Also Like


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.


6 oz.$46.001
8 oz.$56.001
10 oz.$66.001-2
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




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

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.

Ribeye Filet