(8oz) Japanese A5 Spinalis (Ribeye Cap)

(8oz) Japanese A5 Spinalis (Ribeye Cap)

(8oz) Japanese A5 Spinalis (Ribeye Cap)


Regular price $148.00
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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)

 


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