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Wagyu Cap of Ribeye

AMERICAN WAGYU

The SRF Wagyu cap of ribeye is our most prized cut with incredible marbling, deep beef flavor and fork tender texture. Available in SRF Black® and SRF Gold® grade.

Select Grade: SRF Black®

SRF Black® The ideal balance of rich marbling, bold flavor and versatility. An excellent choice for both weeknight meals and special occasions. SRF Gold® Exceptional marbling and remarkable tenderness for unforgettable steakhouse-style meals at home.

Select Size: 16 oz.

Sold Out 16 oz. $119 Sold Out 22 oz. $169

Humanely Raised Beef

Cut by Master Butchers

Family-Owned & Operated

The Snake River Farms Wagyu cap of ribeye has an incredible depth of flavor with a luscious tender texture. The cap of ribeye is also known as the deckle, ribeye cap, deckle steak, calotte or spinalis. Regardless of its name, this is the same delicacy served by Michelin-starred chefs around the world.

The SRF Wagyu cap of ribeye is the most desirable cut of American Wagyu beef. It is available in limited quantities, so we might not be in stock at all times.

The cap of ribeye is a rich, relatively thin cut and works best when seared on a hot grill or skillet and cooked to medium rare (120°F to 130°F).

Susie Heller, author and producer of cookbooks (including 5 with Thomas Keller), says, ”I like to sauté or grill the meat, forming a well-browned crust with a medium rare interior. The generous marbling melts in your mouth creating a unique experience.”

Chef David Cruz prepared the cap of ribeye at Thomas Keller’s Ad Hoc using sous vide. He suggests using the SRF Gold® cap, season with salt and pepper and sear on each side for about 60 seconds. Seal the seared cap with butter, crushed garlic, rosemary and thyme. Set sous vide immersion circulator to 58.8°C (137.8°F) and leave for 1.5 hours. Remove from bag, dry off excess moisture, then sear again briefly. Finish with a sprinkling of finishing salt.

Understand the Marbling Scale
USDA Choice	USDA Prime	SRF Black®	SRF Gold®	SRF Gold Plus™
Best For: Weeknight steak dinners	Best For: Consistently great steak dinners	Best For: Premium steak lovers seeking exceptional value	Best For: Special occasions and elevated steak dinners	Best For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaks	Experience: The classic steakhouse benchmark for quality	Experience: Our most popular grade—rich, tender, deeply flavorful	Experience: Intense marbling with bold flavor and exceptional juiciness	Experience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4	Marbling Score BMS 4–5	Marbling Score Black 6-8	Marbling Score Gold 9-10	Marbling Score Gold Plus 11-12

Details

The Snake River Farms Wagyu cap of ribeye has an incredible depth of flavor with a luscious tender texture. The cap of ribeye is also known as the deckle, ribeye cap, deckle steak, calotte or spinalis. Regardless of its name, this is the same delicacy served by Michelin-starred chefs around the world.

The SRF Wagyu cap of ribeye is the most desirable cut of American Wagyu beef. It is available in limited quantities, so we might not be in stock at all times.

Cooking Tips

The cap of ribeye is a rich, relatively thin cut and works best when seared on a hot grill or skillet and cooked to medium rare (120°F to 130°F).

Susie Heller, author and producer of cookbooks (including 5 with Thomas Keller), says, ”I like to sauté or grill the meat, forming a well-browned crust with a medium rare interior. The generous marbling melts in your mouth creating a unique experience.”

Chef David Cruz prepared the cap of ribeye at Thomas Keller’s Ad Hoc using sous vide. He suggests using the SRF Gold® cap, season with salt and pepper and sear on each side for about 60 seconds. Seal the seared cap with butter, crushed garlic, rosemary and thyme. Set sous vide immersion circulator to 58.8°C (137.8°F) and leave for 1.5 hours. Remove from bag, dry off excess moisture, then sear again briefly. Finish with a sprinkling of finishing salt.

Beef Grading

Understand the Marbling Scale
USDA Choice	USDA Prime	SRF Black®	SRF Gold®	SRF Gold Plus™
Best For: Weeknight steak dinners	Best For: Consistently great steak dinners	Best For: Premium steak lovers seeking exceptional value	Best For: Special occasions and elevated steak dinners	Best For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaks	Experience: The classic steakhouse benchmark for quality	Experience: Our most popular grade—rich, tender, deeply flavorful	Experience: Intense marbling with bold flavor and exceptional juiciness	Experience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4	Marbling Score BMS 4–5	Marbling Score Black 6-8	Marbling Score Gold 9-10	Marbling Score Gold Plus 11-12

Ranch to Table

Every step is managed by us, from ranching and feeding to processing and delivery. That's how we ensure exceptional quality in every cut.

Ranching
Carefully raised American Wagyu on Northwest ranches.
Cattle Feeding
Extended feeding programs create rich marbling and flavor.
Beef Processing
Hand-trimmed, expertly prepared, and shipped directly to your door.

Rib

This primal is located under the front section of the backbone between the chuck and loin. The muscles are used primarily for support. The SRF Wagyu™ rib primal produces intensely marbled cuts like ribeye steaks and prime rib roasts.

Three major muscles are included in the rib primal. The longissimus dorsi, or large center eye, the complexus, a smaller side muscle which is not always present depending on where the cut is sourced, and the spinalis dorsi, also called the cap of ribeye or deckle.

FAQ

Everything you need to know before your first bite.

Find answers to our customers' most commonly asked questions.

Where does ribeye come from?

Ribeye is cut from the rib primal which covers ribs six through twelve and is located between the chuck and the loin primals. This section has a high amount of natural marbling which is key to the flavor and juiciness of a cut. Looking for more tips? Our steak cooking guide has great tips on how to cook ribeye steak .

Is prime rib the same as a ribeye?

Prime rib and ribeye come from the same rib primal and share the same flavor, juiciness and tender profile. However, ribeye steaks have been further processed into steaks.

How to cook ribeye steak

For 1.5” steaks, heat a skillet over medium-high heat. Add a light coat of vegetable oil to the skillet. Season steaks with salt and pepper. Place steaks in hot skillet and sear for 4 minutes, turning once. If a steak sticks to the skillet, it’s not ready to turn. Wait until it releases on its own.

Place skillet in a 350°F degree oven for 10 to 20 minutes depending on desired doneness. Turn once halfway through the cooking time. Internal temperature is the most accurate way to know if your steak is done. Keep a good quality thermometer on hand. Remove from oven when preferred internal temperature is reached. Remove steaks from a skillet and cover loosely with aluminum foil. Let stand 5 to 10 minutes. The steaks will continue to cook and the temperature will rise about 5°F. Learn how to cook any steak perfectly.

Best oil for searing steak

For best results, use an oil with a high smoke point. Smoke point is the temperature when an oil or fat starts to burn. Oils with a high smoke point include avocado, canola, grapeseed, soybean and safflower. Refined versions of most oils have a flavor that is neutral. Other non-vegetable oils like clarified butter and beef tallow have high smoke points but add flavor to the steak.

Customer Reviews

Overall rating: 4.842748 / 5 from 655 reviews.

AI Generated Review Summary

The Snake River Farms Wagyu Cap of Ribeye is highly praised for its unmatched flavor, tenderness, and texture. Customers consistently rave about the quality and satisfaction of their purchase, with many expressing a desire to buy again. Shipping is noted for being excellent, with the meat arriving fully frozen and ready to cook.

Summary topics

Flavor of Ribeye (8%): Customers keep praising the Cap of Ribeye from SRF, describing it as the best piece of meat they have ever had.
Shipping Quality (3%): It was highlighted by customers that the shipping was excellent and the meat arrived fully frozen and ready to be cooked.
Product Quality (7%): Customers expressed satisfaction with the excellent quality of the product, which was mentioned multiple times in the reviews.
Cut of Meat (15%): Many customers loved the cut, describing it as amazing, phenomenal, and the best cut ever.
Flavor Profile (19%): Based on many customers, the flavor of the steak is consistently described as excellent, great, and fantastic.

Review topics: ["size","flavor","quality","order","shipping","packaging","price","service","texture","treat","customer service","steak","expectations","gold","bite","meat","skin","gift","solution","cut","favorite","directions","crunch","beef","goodness","ribeye","cap","meal","tender","marbling"].

Review highlights

"Perfect steak, wonderful flavor and tenderness, will definitely buy again" — W B.
"Also, package arrived perfectly, meat fully frozen." — Happy I.
"Unbelievable flavor and tenderness." — Anonymous

Reviews

Best cut of beef I

"Best cut of beef I have ever tasted. Incredible quality!"

— Brandon M. (5/5)

Melts in your mouth. It’s

"Melts in your mouth. It’s just amazing"

— Ajay N. (5/5)

Amazing piece of meat.

"Amazing piece of meat."

— Evan S. (5/5)

Everything was just great. Waiting

"Everything was just great. Waiting to order after the holidays."

— Frank D. (5/5)

Mouth watering

"Mouth watering"

— Merrilee G. (5/5)

One of the best cuts

"One of the best cuts of meats I’ve ever eaten. Simply outstanding and worth the purchase price."

— William I. (5/5)

One of the finest cuts

"One of the finest cuts I have ever had."

— Steven M. (5/5)

If you like ribeye this

"If you like ribeye this steak is the bomb! Second one we’ve had and both were delicious. . Easy to cook, but don’t overcook!"

— Chip P. (5/5)

Best steak

"The rib cap was some of the best steak I’ve ever had. Looking forward to buying more"

— Sarah S. (5/5)

Great marbling Fork cut Delicious

"Great marbling Fork cut Delicious flavor"

— Fernando O. (5/5)