Our SRF Gold™ is our most marbled boneless Wagyu ribeye steak. Each ribeye is hand-cut to 1" thick and is infused with spectacular juicy beef flavor and a naturally tender texture.
The SRF Gold™ is hand-selected from our American Wagyu beef graded at 9 to 12 on the Japanese Beef Marbling Scale (BMS). This might be our most magnificent steak. Each thick-cut American Wagyu ribeye steak includes the richly marbled center eye and the rare cap section for a complete eating experience. This showcases our American Wagyu beef with the traditional flavor favored by American palates combined with the rich buttery essence of Japanese Wagyu. Supplies of this spectacular steak are limited. Try our Gold Grade Cowboy steak, for a bone-in option of this ribeye steak.
The USDA (United States Department of Agriculture) separates domestic beef into eight grades, based on intramuscular fat or marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Prime and Choice. Prime is the top grade on the USDA scale and features an abundant amount of marbling.
Snake River Farms produces beef that measures above the USDA scores. To grade these higher levels of marbling and quality, we utilize the 12-point BMS (Beef Marbling Score or Beef Marbling Standard) from the Japanese Meat Grading Association (JMGA). SRF Black™ and SRF Gold™ both score above USDA Prime.
SRF Black™ is rated a BMS of 6 to 8 with significantly more marbling than USDA Prime graded beef.
SRF Gold™ registers a BMS of 9 to 12 and contains the highest level of marbling we offer.
The traditional ribeye steak is a cross-section of the entire ribeye roll which has three major muscles. These are the longissimus dorsi, or large center eye, the complexus, a smaller side muscle which is not always present depending on where the steak is cut, and the spinalis dorsi, also called the cap of ribeye or deckle. The muscles of the ribeye are held together with tender sinew with large swaths of rich fat between them.
These steaks are cut from the rib primal which covers ribs six through twelve and is located between the chuck and loin primals. This section has a high amount of natural marbling which is a key to the amount of flavor and juiciness of a cut.
