Ribeye Cap, Domestic Wagyu

Ribeye Cap – Domestic Wagyu
The ribeye cap — also known as the spinalis dorsi — is widely regarded by butchers and chefs as the single most flavorful piece of beef on the animal. It wraps around the outer edge of the ribeye, combining the tenderness of a filet with the intense marbling and rich flavor of a Wagyu rib section. Cut from domestic Wagyu cattle, this is a rare find — and a serious treat.

Note: Final weight is determined at time of cutting in store.

Cut Details
Breed: Domestic Wagyu
Cut: Spinalis Dorsi (Ribeye Cap)
Limited availability — ask in store
Fresh never frozen

Butcher's Tip: Cook quickly at very high heat. The fat content is high — a brief, hot sear is all it needs. Do not overcook beyond medium-rare.