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Ribeye Cap - "Spinalis"
Ribeye Cap - "Spinalis"
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Ribeye Cap - "Spinalis"

  • 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!
Description

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.