RIB EYE CAP Australian FULL-BLOOD Wagyu (MBS 9+)
Rib Eyes are the most flavourful premium steak available, while tenderloin is the most tender. The ribeye cap has the best of both worlds. All the flavour and juicy fat of a ribeye, with the tenderness of a tenderloin.
The cap of ribeye is the outer muscle of the beef ribeye roll, it is to many minds, the best corner of a traditional ribeye steak on the plate—that loose part on the other side of the strip of fat that runs through the middle of each ribeye steak. This is located in the rib primal which covers ribs six through twelve and is between the chuck and loin primals. The specific muscle that make up this cut is the spinalis dorsi.
Product of Australia
1 Pack 500g $57.50, $105.00 per kg