American Wagyu Black™ Grade

Ribeye 1.5"

American Wagyu Black™ Grade

Ribeye 1.5"


Don't just eat a steak. Have an experience with our Black Grade full traditional ribeye steak cut to 1.5 inches thick and complete with the rich center eye and a succulent cap.

Average weight: 15 oz.

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Ribeyes are often called the "steak lover's steak" since they're thick with marbling and sport a large fat cap. Ribeye purists will love this full sized traditional ribeye hand-cut from Black Grade American Wagyu beef. Each steak is cut 1.5 inches thick, not by weight, so the finished product is large and ready to take over your grill. This Wagyu ribeye steak has all the characteristics that make our American Wagyu beef so popular. Each American Wagyu steak is full of traditional beef flavor expertly melded with the buttery essence of Japanese Wagyu. Average Weight: 15 oz. Try our Cowboy steak, for a bone-in option of this ribeye steak.

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 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




The traditional ribeye is a cross-section of the entire ribeye roll which has three major muscles. These are the longissimus dorsi, or large center eye, the complexus, a smaller side muscle which is not always present depending on where the steak is cut, and the spinalis dorsi, also called the cap of ribyeye or deckle. The muscles of the ribeye are held together with tender sinew with large swaths of rich fat between them.

These steaks are cut from the rib primal which covers ribs six through twelve and is located between the chuck and loin primals. This section has a high amount of natural marbling which is a key to the amount of flavor and juiciness of a cut. 

Fast fact: The ribeye is known by many different names, including Delmonico, beauty steak and market steak. In Australia, ask for a Scotch steak. 

Our Favorite Recipes


Emmanuel Baiden

Suya Dusted Bone-In Ribeye

  • 1 hour prep, 1 hour 20 min
  • 3-5 SERVINGS

Snake River Farms and California Olive Ranch

Grilled Ribeye with Crispy Potato and Smoked Bacon Vinaigrette

  • 1 hour

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Ribeye 1.5"