raw cap of ribeye on a rack
raw cap of ribeye on a rack
cap of ribeye on rack and pan
cooked cap of ribeye sliced

Wagyu Cap of Ribeye

American Wagyu

$115.00

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.

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Humanely Raised Beef

Humanely Raised Beef

Cut by Master Butchers

Cut by Master Butchers

Family-Owned & Operated

Family-Owned & Operated

Details

Cooking Tips

Beef Grading

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. 

Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use the 12-point Japanese Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale. 

SRF Silver™ - BMS of 4 to 5. Marbling comparable to USDA Prime. 

SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.   

SRF Gold® - BMS of 9 to 12. The highest marbling available from Snake River Farms. 

 

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beef-diagram

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 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. 

Frequently 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. 

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