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  • Cut: Ribeye Cap (Spinalis)
  • Grade: USDA PRIME
  • Weight: 12oz

Don't be alarmed! But yes - to make this product requires its separation from the mother loin; essentially deconstructing your traditional ribeye - just breath! This cut is in a class of it's own, found usually hugged along the top section of a ribeye, cradling the ribeye filet, your typical eater only sees 2-3 bites per ribeye steak - not anymore! We've portioned this buttery, marbled piece of glory to be eaten by itself. For those lucky enough to witness the marbling that runs through the spinalis and savor its unmatched caramelization when cooked on high heat - I tip my hat to you...as you've found the ultimate elixir.

Pairs well with: 'The Rub'

Product is individually cryo-sealed airtight and will arrive frozen or partially frozen.

Be sure to try: 'The Rub' to season your steak

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