Cap Of Ribeye. The cap of ribeye is hard to find and is only available in limited quantities. This is located in the rib primal which covers ribs six through twelve and is between the chuck and loin primals.
Remove the cap from the roast cut into individual steaks and voila. The specific muscle that make up this cut is the spinalis dorsi. This is what you get.
And you may not ever have seen it on its own before Sometimes youll find the cap as a whole muscle trimmed away from the primal in one go.
It is highly prized by top chefs beef aficionados and butchers alike. Theres the bone then theres the large eye of meat attached to it then around that eye of meat is the spinalis dorsi the ribeye cap. The cap of ribeye. The cap of ribeye is regarded by true beef connoisseurs as the most desirable cut of American Wagyu beef and is also called the ribeye cap deckle steak calotte or spinalis dorsi.
