An exclusive American Wagyu roast that is sourced from the sirloin side of the striploin. (Sometimes called an "end-cut".) Although not ideal for steaks, this portion of the strip loin is delicious as a roast. We recommend cooking to medium or greater doneness for the best results.
The strip loin is a large and delectable cut that’s the source of New York strips. The petite strip loin roast is American Wagyu beef cut from the sirloin side of the strip loin. This area has more collagenous material than the opposite rib side and is sometimes referred to as an end-cut. Although not ideal for steaks, it’s delicious as a roast. We recommend cooking to medium or greater doneness for the best results. It’s also wonderful braised with root vegetables for a luxurious, fall-apart tender Dutch oven roast.
The average weight of this roast is 3.0 lbs. (compared to a whole strip loin which weighs about 14 lbs.) making this a nice size for a group of four to six.
The USDA (United States Department of Agriculture) separates domestic beef into eight grades, based on intramuscular fat or marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Prime and Choice. Prime is the top grade on the USDA scale and features an abundant amount of marbling.
Snake River Farms produces beef that measures above the USDA scores. To grade these higher levels of marbling and quality, we utilize the 12-point BMS (Beef Marbling Score or Beef Marbling Standard) from the Japanese Meat Grading Association (JMGA). SRF Black™ and SRF Gold™ both score above USDA Prime.
SRF Black™ is rated a BMS of 6 to 8 with significantly more marbling than USDA Prime graded beef.
SRF Gold™ registers a BMS of 9 to 12 and contains the highest level of marbling we offer.
Thaw Completely All Snake River Farms roasts ship frozen to maintain optimal quality. Before cooking your roast, we recommend completely thawing it in the refrigerator. A completely frozen roast can take several days to thaw, so plan ahead.
Reduce the Chill Remove the prime rib from the fridge one to two hours before it is scheduled to go in the oven. Allow it to come to room temperature. This will help the roast cook evenly.
Salt the Night Before A tip used by many restaurants is to liberally season a roast on all sides the night before it is scheduled to cook. Leave the roast uncovered in the fridge overnight. The roast may appear dried out, but it will actually increase the moisture in the prime rib when finished. The dry exterior produces an outside crust that adds texture and flavor.
Rest Rest your prime rib for 20 to 30 minutes after it’s pulled from the oven. This allows time for the temperature to rise and equalize throughout the roast. The resting time allows the natural juices to be reabsorbed instead of running out onto your cutting board.
The petite strip loin roast is cut from the longissimus dorsi muscle located within the loin primal. This lengthy muscle starts in the rib primal and extends to the round primal.
The section of longissimus dorsi near the round is called the “sirloin end” and has a crescent shaped piece of connective tissue. The roast is cut from this part of the muscle. The chewy fiber breaks down from heat when cooked.
How Does Snake River Farms Package and Ship Their Products?
We ship our products with dry ice, a reusable thermal bag and the most sustainable packaging in the business to keep everything frozen right to your doorstep. Receive in 1 to 3 days of ordering or schedule for a date in the future. Learn more about packaging and shipping.
What Is The Snake River Farms Guarantee?
We are committed to delivering the highest quality products and an exceptional experience to your doorstep. If you are not completely satisfied with your order, please reach out to our Customer Care Team so we can work to a resolution. Click here to learn more about the SRF guarantee.
What Is SRF Black Label and SRF Gold Label?
All SRF products are American Wagyu. We use the Japanese Beef Marbling Score (or BMS) to measure the marbling present in the beef. Both SRF Black Label and SRF Gold Label grade above USDA Prime. The SRF Black Label grades between a BMS 6 to 8, and the Gold Label is the highest marbled with a BMS score at 9+. Read about the difference.
How Long Will My SRF Products Last and How Should I Store Them?
For optimal quality, you can store your SRF products in the freezer for up to 6 months. Per USDA guidelines, if meat is kept at 40 °F or below, you can safely store thawed meat in the refrigerator for 7 days in its original cryovac seal. More details.
Who is Snake River Farms?
Snake River Farms is a family owned and operated business based in Boise, Idaho. Founded in 1968, the business grew from cattle ranching and feeding to what it is now, one of the very few who can truly and authentically offer ranch-to-table beef. Learn more about the SRF story.
How Does SRF Practice Sustainability?
For us, it is a simple concept: Do what’s right by the land, by your neighbor, by the animals you raise, and by the customer. From ranching and grazing to delivery to customers’ doorsteps, we implement sustainability through every step of the ranch-to-table process. More details about our sustainability practices.
What are SRF cattle fed?
Snake River Farms American Wagyu cattle are grass fed for the first year of their life. The cattle are then fed a sustainable, locally sourced diet of hay, forages, grains, potatoes, vitamins, and minerals. SRF cattle never receive growth promotants, growth hormones, or any unnecessary antibiotics.
55 Years of Experience
Authentic Ranch to Table
Unmatched Juiciness
