- Tip: Be sure to slice against the grain for maximum tenderness.
- Provenance: Nebraska
- Culinary Advice: We’d love to chat more about how to cook or prepare your produce. Come visit or call us!
A true chef’s cut, this muscle is peeled from the top of the ribeye and comes as a result of cutting ribeye filets. It’s arguably the most flavorful and dynamic cut of beef. About an inch thick, the ribeye cap eats like a hybrid of flank steak and flatiron.