Japanese A5 Spinalis (Ribeye Cap) (8oz)
Japanese A5 Spinalis (Ribeye Cap) (8oz)
Japanese A5 Spinalis (Ribeye Cap) (8oz)
Japanese A5 Spinalis (Ribeye Cap) (8oz)

Japanese A5 Spinalis (Ribeye Cap) (8oz)

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The most sought after cut is our Spinalis Ribeye cap, we've taken it a step further and brought a Japanese ribeye cap onboard. It's rich and gorgeous and will blow the finest meat connoisseur away. 
                          
Pairs well with: Portuguese Sea Salt and Tellicherry Peppercorns 
                              

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

Cut: The cap sits just above the eye of the primal and is separated from the longissimus dorsi by a kernel of fat. 

Preferred Cooking Method: Second City Prime's preferred cooking method for the Spinalis Ribeye Cap is definitely... grilling! This meat is better cooked when put on high heat for a shorter amount of time. The optimal grill temperature is 450 degrees fahrenheit.

Preferred Cooking Time: The Spinalis Ribeye Cap is great when cooked on high heat. Medium Rare: 2-3 minutes on each side. Medium: 3 - 4 minutes a side. Always use a meat thermometer to gauge your level of doneness.  

Wine Pairing: Cabernet Sauvignon

  • Cut: Ribeye Cap (Spinalis)
  • Grade: Japanese A5 (Kagoshima) 
  • Weight: 8oz *Weight may very by +/- (1oz). Due to the way the spinalis roast is shaped it maybe difficult to get exactly to (8oz)

 

Our Method for Perfection

The pride we take in sourcing the world’s best meat is only matched by the pride we take in cooking it to perfection. We’ve mastered the art of cooking techniques—so that you can too.

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Make the Best Cuts Even Better 

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