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Ribeye Cap, AGA Certified Grass-Fed
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Ribeye Cap (Spinalis) | AGA Certified Grass-Fed
The "Butcher’s 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. Sourced from our partners at NGM, this cut is incredibly rare—removing it means sacrificing the Ribeye steaks—making it an exclusive treat for the true connoisseur.
Why It’s a Staple: It offers an experience that no other cut can match. It is the most heavily marbled muscle on the grass-fed animal, offering a decadent, savory "melt" that is usually impossible to find outside of grain-fed beef.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Spinalis Dorsi (Ribeye Cap)
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Source: North Georgia Meat Company
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Diet: 100% Grass-Fed & Grass-Finished
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Portion Size: Avg 1.0 lb
🔥 The Chef’s Method: This meat is precious; treat it with respect.
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The Prep: You can grill it flat as a long strip, or roll it up and tie it with twine to cook like a filet mignon.
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The Sear: Because of the high marbling, it handles high heat beautifully. Sear hard to crisp the fat.
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The Finish: If rolled, finish in the oven. If flat, it cooks very fast on the grill.
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Target Temp: Medium-Rare (130°F). This allows the intramuscular fat to render perfectly without losing the tenderness.
Ribeye Cap (Spinalis) | AGA Certified Grass-Fed
The "Butcher’s 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. Sourced from our partners at NGM, this cut is incredibly rare—removing it means sacrificing the Ribeye steaks—making it an exclusive treat for the true connoisseur.
Why It’s a Staple: It offers an experience that no other cut can match. It is the most heavily marbled muscle on the grass-fed animal, offering a decadent, savory "melt" that is usually impossible to find outside of grain-fed beef.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Spinalis Dorsi (Ribeye Cap)
-
Source: North Georgia Meat Company
-
Diet: 100% Grass-Fed & Grass-Finished
-
Portion Size: Avg 1.0 lb
🔥 The Chef’s Method: This meat is precious; treat it with respect.
-
The Prep: You can grill it flat as a long strip, or roll it up and tie it with twine to cook like a filet mignon.
-
The Sear: Because of the high marbling, it handles high heat beautifully. Sear hard to crisp the fat.
-
The Finish: If rolled, finish in the oven. If flat, it cooks very fast on the grill.
-
Target Temp: Medium-Rare (130°F). This allows the intramuscular fat to render perfectly without losing the tenderness.