gold plus
highly marbled steak on a gray plate with a light gray background

Wagyu Ribeye Steak 1"

American Wagyu Gold Plus™

$99.00

Not included in sitewide sale.

The SRF Gold Plus™ ribeye is an exclusive edition of this premier steak, with the highest level of intricately laced marbling available from Snake River Farms. This is the ribeye for steak devotees searching for a masterpiece cut with unparalleled favor, tenderness and umami.

Pioneers of American Wagyu

Pioneers of American Wagyu

Cut by Master Butchers

Cut by Master Butchers

100% US Raised

100% US Raised

Details

The SRF Gold Plus™ ribeye stands as the pinnacle of American Wagyu excellence. Renowned for its remarkable tenderness and luxurious marbling, this steak is graded BMS 11–12, the highest level on the beef marbling scale. The intense level of intramuscular fat delivers an exceptionally juicy ribeye with robust beef flavor and melt-in-the-mouth tenderness. Often called the steak lover’s steak, the SRF Gold Plus™ ribeye sets a new standard for richness and flavor.

Every ribeye reflects the unmatched craftsmanship of Snake River Farms — from the precise care taken in raising our cattle to the meticulous attention given to each cut. The result is an unforgettable steak that defines the SRF Gold Plus experience.

Average weight: 12 oz.

Cooking Tips

Ribeye steaks contain an abundant amount of marbling and are best cooked medium rare to medium to allow the intramuscular fat to liquify and distribute throughout the steak.  

The reverse sear, heating the steak at a low temperature and finishing in a skillet, produces an evenly cooked interior. A final sear in a cast iron skillet creates a flavorful, savory crust. 

Ribeyes are a favorite for grilling, but the high level of marbling will cause flare-ups. A two-zone cooking set-up (a direct heat side with all the charcoal and an indirect heat side with no charcoal) allows you to move the steaks to control unwanted flames. If using a gas grill, it’s easy to set-up two zones. Just turn on a burner on one side and leave the other one off. 

Beef Grading

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 a 12-point 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 10. Dramatically more marbling than USDA Prime. 

SRF Gold Plus™ - BMS of 11 to 12. The highest marbling available from Snake River Farms. 

Grading chart showing all grades and their marbling ranges

Ranch to Table

Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.

  • RANCHING

    RANCHING

  • CATTLE FEEDING

    CATTLE FEEDING

  • BEEF PROCESSING

    BEEF PROCESSING

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. 

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Frequently Asked Questions

What is SRF Gold Plus™?

SRF Gold Plus™ is the highest grade of beef we offer at Snake River Farms, with a Beef Marbling Score (BMS) of 11 to 12. This level of marbling delivers an exceptional eating experience with an incredibly tender texture and rich, buttery flavor. If you're looking for a steak that melts in your mouth and offers the ultimate in luxury, SRF Gold Plus™ is the perfect choice.

What is American Wagyu?

American Wagyu is purebred Japanese Wagyu crossbred with high quality American cattle breeds. The result is beef with rich marbling, buttery texture and aroma and savory umami with the hearty beef flavor preferred by American palates.

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 .