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Ribeye Cap Steak
 
Ribeye Cap Steak
  • IMPS/NAMP - 1112D
Cut Description
  • 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 here
  • Click here to download/print cutting guide
Aliases
  • Spinalis Dorsi
Preparation Information
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
Ordering Tips
  • Quality grade
  • Portion weight
  • Removal of connective tissue
  • Specify PSO:1 to purchase with Complexus muscle
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