Rib cap, also known as spinalis dorsi or ribeye cap, is the curved outer muscle that wraps around the main ribeye eye muscle. It is highly prized for its marbling, tenderness and rich beef flavour. It is a relatively small portion of the rib primal and is often separated and sold as a premium steak or used as part of a ribeye roll.
The rib cap is separated from the ribeye roll along the natural seam between the spinalis and the central eye muscle. Some suppliers use terms such as deckle for related rib-cap portions, but “deckle” can refer to different tissues or cuts in different markets. Confirm the exact muscle and fabrication with the supplier.
Rib cap can be rolled and tied into a roast or pinwheel steaks, or cut into individual portions and grilled or pan-seared. Because the muscle is well marbled, it develops flavour quickly over high heat. Rest before slicing and cut across the grain.
Example: roll the rib cap into a compact cylinder, tie it, portion into steaks and grill, or sear a whole rib-cap steak and slice for sharing.
The ribeye includes the central eye muscle and may be sold with the cap attached. Rib cap refers specifically to the outer spinalis muscle. It is not the same as the whole ribeye steak, although it is part of that cut.
Chef’s tip: specify whether you want the cap separated, rolled or left attached to the ribeye. The choice affects portion size, trim yield and menu cost.
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