American Wagyu Ribeye Filets
94%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaSnake River Farms ships its famous American Wagyu Ribeye Filets nationwide on Goldbelly! These highly regarded steaks are cut exclusively from the premium center of the ribeye to ensure a luxurious eating experience. Snake River Farms’ ribeye filets have a spectacular level of marbling for optimal juiciness and flavor. These are the perfect choice for special occasions, any time you want to make an impression, or if you’re just craving the best of the best.
This family-owned business founded by Robert Rebholtz started with a small herd of wagyu cattle brought over from Kobe, Japan. These prized cattle were crossed with premium American Black Angus to create an entirely new herd. Since 1968, Snake River Farms has been raising cattle along the high plain of the Snake River in Boise, Idaho, and providing some of America’s finest restaurants, like Thomas Keller’s French Laundry, with American wagyu beef, Berkshire hogs, and Kurobuta pork. All cuts are wet-aged for 28 days, yielding tender, well-marbled, red hued ranch-to-table wagyu beef and filet mignon.
- Choose up to 8 American Wagyu Ribeye Filets (8 oz. or 10 oz. each)
- Steaks have been wet-aged for over 21 days for improved flavor and texture
- Grade: SRF Black – Higher than USDA Prime, BMS 6 to 8
- 100% natural, no added hormones
- Steaks arrive individually wrapped
- Products are shipped frozen with dry ice.
- All products are raw and required cooking after they have thawed.
- Upon arrival, products can be kept frozen for up to 6 months
- Products can be kept in the refrigerator for up to 12 days
- To serve, thaw in the refrigerator before cooking. Smaller cuts like steaks and chops thaw overnight. Larger items like roasts and hams will take 2 or more days.
American Raised Wagyu Beef and Kurobuta Pork
Providing some of America’s finest restaurants with American wagyu beef and Berkshire hogs, Snake River Farms has been raising cattle along the high plain of the Snake River in Idaho since 1968. This family-owned business started with only a small herd of wagyu cattle brought over from Kobe, Japan. Once in America, the Japanese cattle, known for being incredibly tender and flavorful, were crossed with premium American Black Angus to create an entirely new herd that chefs consistently praise for its rich, succulent flavor. All of Snake River Farms’ cuts are wet-aged for 28-days, which limits its exposure to air and makes for a juicer and tender final product that this family of ranchers is proud to raise.
Serve yourself from ranch to table.
