The cap of ribeye is our most luxurious cut. These hand-cut 8 oz. steaks are consistently sized and make it easy to get an exact portion size. This is an ideal size for grilling and also perfect to use in elegant recipes that feature this rare cut.
Enjoy the same rare and spectacular cut of beef served by prestigious Michelin-starred restaurants in a smaller, perfectly portioned 8 oz. steak. Our Black Grade American Wagyu cap of ribeye is rich with abundant intramuscular fat making it tender, juicy and rich with deep beef flavor. This convenient portion size makes for a decadent steak that can be featured on its own or used with more intricate recipes and culinary preparations.
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
The cap of ribeye is the outer muscle of the beef ribeye roll, the subprimal where ribeye steaks and prime rib are sourced. This is located in the rib primal which covers ribs six through twelve and is between the chuck and loin primals. The specific muscle that make up this cut is the spinalis dorsi.
Fast fact: The cap of ribeye has many names, but one of the more expressive terms is “butcher’s butter.”
