The Snake River Farms Gold Grade bone-in prime rib is an exceptional roast, boasting the highest level of marbling offered in our line of impressive American Wagyu prime ribs.
This stellar prime rib has the bones in place to achieve aesthetic and culinary benefits for a spectacular appearance. This bone-in prime rib makes a special occasion more memorable with its dramatic appearance and deep, robust flavor. Each Gold Grade roast is hand-selected and hand-cut from the our top-graded ribeye sections to include prized cap and rich center eye. This is a monumental prime rib reserved for those who appreciate the finest American Wagyu beef available.
Since is a natural product, the actual size may differ from the target weight by +/- .5 lb.
This steak is American Wagyu Gold Grade, rated 9+ 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
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 and twelve. Our small boneless prime ribs are about five pounds and are the length of three ribs. Our large prime rib has the length of four ribs.
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.
Once you start cooking with Snake River Farms, you’ll discover why our customers say they’re too spoiled for anything else.
