For meat lovers who take their cravings seriously

American Wagyu Rib Cap steak, also known as the spinalis dorsi or cap of rib-eye, is considered by some to be one of the tastiest cuts of steak. It’s a premium, boneless cut of beef that combines the flavor and fat of a ribeye with the tenderness of a tenderloin. The meat is well-marbled with fat that melts like butter and has a unique flavor and texture. Some say it’s juicier and more flavorful than a ribeye, but more tender than a filet mignon.

Rib cap, also known as ribeye cap, is a cut of beef from the curved top end of the ribeye, where the muscle sits against the backbone. Some consider it the best cut of beef because it’s tender, flavorful, and easy to cook.     

What is the difference between a ribeye and a rib cap? 

The rib cap is the glorious outer-rim of the prime rib roast. It is, to many minds, the best corner of a traditional ribeye steak on the plate—that loose part on the other side of the strip of fat that runs through the middle of each ribeye steak. 

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