American Wagyu Gold Grade

Ribeye Roll

American Wagyu Gold Grade

Ribeye Roll


Referred to as a subprimal cut, this ribeye roll is what our master butchers use to cut our Gold Grade prime ribs and ribeye steaks. We are offering this for our customers who are interested in creating truly custom cuts of the finest American Wagyu beef. It's possible to hand-cut spectacular 2 or 3 inch ribeye steaks, a small prime rib or roast the entire roll for a feast of epic proportions. Limited quantities are available.

Beef Grading 101

The ribeye roll 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 ribeye roll comes from the rib primal and is located between the chuck and loin primals. The ribeye roll is the full seven bone section of the rib primal from ribs number six to twelve. 

The ribeye roll 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.

Our Favorite Recipes


Philip Tessier

American Wagyu Prime Rib

  • 3-4 hours
  • 8 -10 SERVINGS

David Bonom

Whiskey and Coffee Rubbed Prime Rib

  • 3-4 hours
  • 8 -10 SERVINGS

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