American Wagyu Gold Grade

Rolled Cap of Ribeye (6 oz.) - 2 Pack

$107.00
American Wagyu Gold Grade

Rolled Cap of Ribeye (6 oz.) - 2 Pack

$107.00
Description

The rolled cap of ribeye lets you enjoy our most prized cut in an elegant size.  We hand-cut our full American Wagyu gold grade ribeye caps into perfect 6 oz. portions, roll them into a uniform size and secure them with butcher’s twine.

Description

The 6 oz. rolled ribeye cap arrives ready to prepare. The finished product is a convenient size and is both appealing and appetizing on the plate. The rolled cap shows off the deep marbling of this rich cut.

This handmade configuration is extremely versatile and allows you to serve the coveted cap of ribeye as an individual portion or as an amazingly delicious starter course. The rolled cap of ribeye grills up beautifully and is extraordinary basted with butter and herbs in a cast iron skillet. No matter how it’s prepared, you’re in for a rich and appealing eating experience.

Beef Grading 101

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 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

The cap of ribeye is the outer muscle of the beef ribeye roll, the subprimal where ribeye steaks and prime rib are sourced. This is located in the rib primal which covers ribs six through twelve and is between the chuck and loin primals. The specific muscle that make up this cut is the spinalis dorsi.

Fast fact: The cap of ribeye or spinalis is deeply marbled and extremely tender earning the name "the tastiest cut on the cow." 

Our Favorite Recipes

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SUSIE HELLER & JORGE VELAZQUEZ

Rolled Cap of Ribeye with Garlic Herb Compound Butter

  • 1 hour
  • 2 SERVINGS
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Snake River Farms

Rolled Cap of Ribeye Crostini- Two Ways

  • 30 Minutes
  • 6 - 8 SERVINGS
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Snake River Farms

Grilled Romaine Beef Salad

  • 1 hour
  • 2 or more SERVINGS

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