Spinialis or Ribeye Cap
Beef spinalis, also known as the ribeye cap or spinalis dorsi, is a highly prized and flavorful cut of beef located on the outside of a ribeye steak. It's considered the most tender and flavorful part of the ribeye, often prized for its rich marbling and unique texture.
The texture is described as a combination of a filet mignon and a skirt steak, with a tender, almost spongy feel. They are usually cooked as a steak, seared over high seat.
Each spinialis comes tied and average 1.82 pounds. They are sold by the package.
Beef spinalis, also known as the ribeye cap or spinalis dorsi, is a highly prized and flavorful cut of beef located on the outside of a ribeye steak. It's considered the most tender and flavorful part of the ribeye, often prized for its rich marbling and unique texture.
The texture is described as a combination of a filet mignon and a skirt steak, with a tender, almost spongy feel. They are usually cooked as a steak, seared over high seat.
Each spinialis comes tied and average 1.82 pounds. They are sold by the package.
Beef spinalis, also known as the ribeye cap or spinalis dorsi, is a highly prized and flavorful cut of beef located on the outside of a ribeye steak. It's considered the most tender and flavorful part of the ribeye, often prized for its rich marbling and unique texture.
The texture is described as a combination of a filet mignon and a skirt steak, with a tender, almost spongy feel. They are usually cooked as a steak, seared over high seat.
Each spinialis comes tied and average 1.82 pounds. They are sold by the package.