Australian Wagyu Spinalis (Ribeye Cap) MS: 8/9

If you’re looking for the most indulgent bite on the entire animal, let us introduce the Australian Wagyu Spinalis—better known as the ribeye cap. Carefully separated from the ribeye, this cut is celebrated for its unmatched marbling, buttery texture, and incredibly rich beef flavor. While the ribeye itself is already a premium steak, the spinalis takes it a step further, delivering a melt-in-your-mouth experience that true steak lovers seek out for its tenderness and depth of flavor.

All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6–12 months.

Preferred Cooking Method: Second City Prime's preferred cooking method for the Australian Wagyu Spinalis is a hot and fast sear in a cast-iron skillet or over an open flame to properly render the fat and develop a rich crust.

Preferred Cooking Time: The Australian Wagyu Spinalis should be cooked over high heat for approximately 2–3 minutes per side, depending on thickness, until it reaches an internal temperature of 125–130 degrees Fahrenheit. Allow to rest before serving.

Wine Pairing: Cabernet Sauvignon

Cut: Australian Wagyu Ribeye Cap (Spinalis)

Grade: MS: 8/9

Weight: Varies