gold plus

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Wagyu Cap of Ribeye

AMERICAN WAGYU GOLD PLUS™

The SRF Gold Plus™ Cap of Ribeye is the most luxurious offering of our most luxurious cut. Rich with buttery aroma, flavor and texture. this is an elegant cut that makes a surprising starter or a decadent meal.

Select Size: 16 oz.

16 oz. $239 22 oz. $279

Pioneers of American Wagyu

100% US Raised

Flash Frozen

If you know the ribeye, you know about its bold and flavorful cap. The SRF Gold Plus™ cap of ribeye is our most elevated version of this rare cut with the highest amount of marbling available from Snake River Farms. The Gold Plus™ cap has unmatched tenderness and bold, buttery flavor makes it the most sought-after bite on the plate.

SRF Gold Plus™ grades at BMS 11–12, the top tier of the Japanese marbling scale. This high level of intramuscular fat delivers an exceptional juicy steak with a beef forward flavor. Each bite highlights the marbling and craftsmanship that sets Snake River Farms’ apart.

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

If you know the ribeye, you know about its bold and flavorful cap. The SRF Gold Plus™ cap of ribeye is our most elevated version of this rare cut with the highest amount of marbling available from Snake River Farms. The Gold Plus™ cap has unmatched tenderness and bold, buttery flavor makes it the most sought-after bite on the plate.

SRF Gold Plus™ grades at BMS 11–12, the top tier of the Japanese marbling scale. This high level of intramuscular fat delivers an exceptional juicy steak with a beef forward flavor. Each bite highlights the marbling and craftsmanship that sets Snake River Farms’ apart.

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.

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 that bastes itself as it cooks, delivering deep beef flavor and exceptional juiciness. In a thin, high-heat cut like the outside skirt, that marbling makes a meaningful difference in the finished bite.

What is the Snake River Farms Guarantee?

We guarantee that your order will deliver frozen or partially frozen with all items included to the provided address. If you have any concerns or issues with your order, please don't hesitate to reach out to our team. As our founder Robert Rebholtz, Sr. said, "We want our customers to want to do business with us."

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 .

Wagyu Cap of Ribeye

Understand the Marbling Scale

Understand the Marbling Scale

Ranch to Table

Ranching

Cattle Feeding

Beef Processing

Rib

Everything you need to know before your first bite.

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