Ribeye Cap, AGA Certified Grass-Fed Syrup Standing Stone American Wagyu Beef

Standing Stone American Wagyu Beef Kebab (Avg Weight 1

The Trim: Trim the hard outer fat cap down to about 1/4 inch

This helps break down the muscle fibers for maximum tenderness

but this has lots of southern Rhône warmth and charm

While the long bone is what grabs your attention

Ribeye Cap, AGA Certified Grass-Fed Syrup Standing Stone American Wagyu BeefRibeye Cap (Spinalis) AGA Certified Grass Fed The "Butchers Butter" The Single Best Bite on the Entire Steer. This is the Holy Grail of beef. The Ribeye Cap, or Spinalis Dorsi, is the thin, crescent shaped muscle that wraps around the top of the Ribeye loin. It is widely regarded by chefs and butchers as the absolute pinnacle of flavor and texture, combining the loose, tender grain of a Tenderloin with the intense, mouth filling richness of a Ribeye.