American Wagyu Gold Grade


American Wagyu Gold Grade



Experience a bone-in steak with incomparable flavor and uncommon proportion with the Gold Grade American Wagyu Delmonico. Each steak is cut to the width of a rib bone and weighs 38 oz. providing a magnificent physical presence. The abundant strands of rich marbling are a hallmark of our Gold Grade steaks.


The Snake River Farms Delmonico is a rare and unique cut that belongs at the top of every steak lover’s list of favorites. Each steak is the width of a rib bone, making the Delmonico especially thick. It’s garnered from the area where the ribeye ends and the NY strip begins, which produces a deeply marbled and flavorful steak.

Each Delmonico is carefully hand-cut from Gold Grade American Wagyu beef which makes this limited steak even more extraordinary. Gold is the top-ranking grade for marbling and provides a luxurious amount of intense intramuscular fat for lavish juicy flavor. The bone is left in place which insulates the steak and produces juicy and tender finished results. 

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 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




The Delmonico steak is cut from the longissimus dorsi muscle where the rib and loin primals converge. Each beef animal has 13 ribs, numbered from 1 at the front to 13 at the rear. Ribs 6 through 12 (7 total ribs) are associated with the rib primal. The 13th rib is part of the loin and this is specifically where the Delmonico is sourced. The loin primal is where New York strip steaks are cut so the Delmonico resembles a large strip steak. At this point, the spinalis dorsi (or cap of ribeye) and internal swath of fat ends, leaving a rectangular section of well marbled beef.

FAST FACT: There are only 2 Delmonicos available from each head of cattle, making this a rare and special steak.

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