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