Ribeye Cap or Spinalis (Rolled and Tied)
If you are lucky enough to find one, this craft cut is one of the most unique pieces of steak you can find at a butcher shop. The reason is that it usually does not make sense to separate the Spinalis from the Ribeye , leaving you with the Ribeye Spinalis which is super desired, and the Ribeye eye which, while still a very good cut of steak.. is not as attractive.
A Ribeye without a Spinalis is a cowgirl steak, and while everyone loves cowgirls... nobody likes Bone-In Ribeyes without the Spinalis.
Soft and full of flavor, we roll and tie this cut very compact to make it perfect for grilling or searing on cast iron with oven finishing.
OUR G1 CERTIFIED RIBEYE IS BEST IN CLASS
Our RibEye is the best Angus beef has to offer. This means you will always get beef with moderate to abundant marbling, grade "A' maturity and it is sourced specifically from a couple specific farms in the MidWest. We only work with steers with a RibEye area of 10.0 to 16.0 square inches. Our RibEyes are aged for 30+ days.
This item MIGHT be delivered frozen.