American Wagyu Black Grade

Dry-Aged Bone-In Prime Rib

American Wagyu Black Grade

Dry-Aged Bone-In Prime Rib

Description

When you want to serve a genuinely spectacular meal, look to the Snake River Farms American Wagyu bone-in prime rib. Available as both a 4-bone and 7-bone roast. Leaving the bone in place in this substantial rib roast shields the well-marbled beef, keeping it moist and tender. Dry-aging adds an additional layer of pure beef flavor and tenderness. A bone-in roast just happens to look amazing when placed on your table. The perfect center-of-the-table roast for the holiday season or any special occassion. 

Our favorite way to prepare this prime rib is to remove the bones before roasting and tying them in place with butcher's twine. A reverse sear at 250 degrees will create an even cook from edge to edge. See our prime rib guide for more cooking tips. 

Snake River Farms dry-aged beef represents a higher echelon for our American Wagyu steaks. To achieve these extraordinary results, we utilize a proprietary system which controls and measures each step of dry-aging. Our partner, Prime Food Distributor, has developed a proprietary process which methodically controls all environmental factors so our American Wagyu beef ages slowly, peacefully and as undisturbed as possible. The finished product is the pure essence of beef with an extremely tender texture, a rich buttery aroma and an intense beef flavor.

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

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Meatology

Rib

A prime rib or rib roast is obtained from the rib primal and is located between the chuck and loin primals. Prime ribs are cut from the seven bone section of the rib primal from ribs number six to twelve. 

A prime rib has three major muscles. The longissimus dorsi, or large center eye, the complexus, a smaller side muscle which is not always present depending on which part of the primal the roast 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.

Fast Fact: Prime ribs and ribeye steaks are cut from the same subprimal group of muscles. The different preparation methods account for the subtle taste difference. In a pinch, a prime rib can be cut into a plate of beautiful ribeye steaks.

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