American Wagyu Gold™ Grade
Description
American Wagyu Gold Grade tomahawk prime ribs are the ultimate center of attention when the occasion calls for an exceptional roast. These momentous prime ribs are cut from richly marbled American Wagyu Gold Grade beef. Each full-sized bone is trimmed to expose the complete length of each tomahawk-style rib. We do not know of another source of these singular roasts in the U.S. A Gold Grade tomahawk prime rib is the premier focal point for an unforgettable holiday meal.
Cut by highly skilled master butchers, the chine bone at the bottom of each roast is removed to make cutting each rib effortless. The roast can be cut into large, individual tomahawks for an over-the-top presentation. An alternate serving method is removing the bones and slicing the remaining roast like a conventional prime rib.
The tomahawk roast is available in 2 sizes – 4-bone and 7-bone.
Check out our Prime Rib Cooking Guide!
SIZING
| Size | Price | Servings |
| 4-Bone (12 Lbs.) | $999.00 | 12-14 |
7-Bone (21 Lbs.) | $1,800.00 | 22-26 |
Perfect for: The ultimate ‘wow’ factor. This roast not only looks amazing at the center of any table, but it will also feed a crowd. The fully exposed, long rib bones are part of a spectacular, mouth-watering prime rib perfect for your entertaining menu plans. The perfect combination of rich, sweet Wagyu and the marbling of a ribeye roast. Gold Grade is the highest SRF marbling available, far superior in marbling, texture and tenderness than USDA Prime. | ||
Beef Grading 101
This roast 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
Meatology
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. 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.
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