Ribeye Cap Steak
IMPS/NAMP - 1112D
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One of the most flavorful and tender steaks
Cut from the third most tender muscle
Rich and satisfying taste
Easy to prepare; perfectly cut steaks in 4 to 9 ounce sizes
Indulgent quality and flavor
Prepared from the Spinalis Dorsi/Multifidus Dorsi muscle from any Ribeye Roll item. To portion, slice the Ribeye Cap at a right angle to the grain or direction of muscle fibers.
View cutting instructions
to download/print cutting guide
Dry heat is recommended. Has a good cooking tolerance; it is difficult to overcook.
Recommended Menu Applications
Grill or roast as steak or whole roast.
Roll and stuff with spinach, mushroom and cheese and slice into pinwheels
Beef Bim Bop
Removal of connective tissue
Specify PSO:1 to purchase with Complexus muscle
112D Ribeye Cap
1112C Rib, Ribeye Steak (IM)
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