Is it possible to improve our Northwest Source-Certified Double R Ranch Prime Rib Roasts? We think we have with our Bone-In Prime Ribs, the perfect roasts for those who prefer a classic presentation. The bones insulate the savory beef from the heat of the oven so meat surrounding the bones cooks slower, leaving those sections extra juicy and tender. Each 4-bone roast is approximately 10 lbs. and tied with butcher’s twine for a wonderful handcrafted aesthetic and more consistent cooking.
Due to the unique conformations of this product, approximate weights can vary up to +/- 0.5 pounds.
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 margling 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
Filet mignon, or tenderloin steak, is obtained from the loin primal located under the ribs and next to the spine. Filets mignons are sourced from the psoas major, a muscle that receives minimal use. Exercise makes a muscle tough, so the lack of physical activity makes the filet mignon a very tender steak. This muscle has minimal marbling so it does not have the flavorful fat found in ribeyes or New York strips. Our American Wagyu tenderloin has a higher amount of marbling than USDA Prime grade tenderloin which makes for a more flavorful filet mignon.
Fast fact: The correct spelling for multiple steaks is filets mignons.