Snake River Farms Black Grade Cap of Ribeye
The Cap of Ribeye is the most prized Snake River Farms American Wagyu beef cut. This is the same rare and delectable steak served by prestigious Michelin-starred restaurants in the U.S. The Cap of Ribeye is also known as the deckle steak, dorsi cap, spinalis ribeye or the ribeye cap among true beef aficionados. In France it goes by the name of calotte steak and in more scientific circles it is known as the spinalis dorsi. Regardless of its name, the Cap of Ribeye is a delicacy that really has to be tasted to be believed. The flavor is at once familiar, unique and like nothing you've ever eaten before.
We’re proud to offer this uncommon product, but please note it is only available in limited quantities. This is a natural product and the size will vary from cut to cut. We sort the Cap of Ribeyes into two sizes - small and large. This is the large Cap of Ribeye with an approximate weight of 20 ounces. We make every effort to ensure this is a minimum weight, but occasionally there may be a Cap that is slightly smaller. In many cases, the unit size will far exceed 20 ounces.
Steak Temperature GuideHere are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period.
|Rare||Red center, very cool||110°F|
|Medium Rare||Red, warm center||120°F|
|Medium Well||Pink center||140°F|
|Well||No pink||Not recommended|
*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.
We're Here To Help
Questions, comments, or need help with an order? Contact Us!
How To Cook Cap Of Ribeye Perfectly
Learn how to cook the rare and delicious Cap of Ribeye to maximize its rich flavor and tender texture. Read More
Very tender and flavorful. Great piece of meat for reverse sear!
Posted 2/6/2020 by Justin
Buy a sous vide for this!
I have had ribeye cap many times but the blend of this specific cut of meat as a whole and the use of a sous vide made the best bite of steak I’ve ever had. I seasoned the cap with salt and pepper , put it in sous vide at 132degrees for three hours, seared it on the big green egg at 500 for 2-3 min each side , rubbed alittle butter on top as it rested and sliced against the grain.... UNREAL!!!!! You will never cook a steak any different !
Posted 1/2/2020 by The Swanni
SRF Team : Chad, we are so happy to hear this was the best steak you have ever had! Thank you for sharing.
Outstanding Christmas Dinner
Thank you so much for making our Christmas dinner even that much better, The Ribeye Cap was a hit beyond yummy.
Posted 12/26/2019 by Ronna
Outstanding Cut of Meat
This was excellent. The cap of ribeye is my favorite cut of meat. I waned to try the Wagu version of it and it was great. Extremely tender and flavorful!!
Posted 3/31/2019 by Troy
This was the most tender, flavorful, buttery cut of meat that has ever touched my lips. A new standard has been set!!! Addictive to say the least!!
Posted 8/25/2018 by KVDIII