Title
Standing Stone American Wagyu Ribeye Cap
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Standing Stone American Wagyu Ribeye Cap (Avg Weight 0.8 - 1.0 lb)
The "Butcher’s Butter" — The Most Prized Cut on the Steer. This is widely considered the Holy Grail of beef. Sourced from our partners at North Georgia Meat Company (NGM), the Ribeye Cap (technically the Spinalis Dorsi) is the crescent-shaped muscle that wraps around the top of a Ribeye steak. It is arguably the absolute best bite of beef available, combining the tender texture of a Filet Mignon with the intense, savory flavor of a Ribeye. In our American Wagyu program, this cut is nothing short of miraculous. The marbling is so intense that the meat creates its own sauce as it cooks, offering a richness that melts on the tongue like butter.
Why It’s a Staple: It is a rare luxury. Most steakhouses don't even serve it separately because they need it to sell their Ribeyes. Finding it isolated as a standalone steak is a privilege. It creates an eating experience that is unmatched in richness—you don't need a sauce, you don't need fancy sides; the meat stands entirely on its own.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Ribeye Cap / Spinalis Dorsi
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Source: North Georgia Meat Company
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Diet: American Wagyu (Angus/Wagyu Cross)
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Portion Size: Avg 0.8 - 1.0 lb
💡 The Chef’s Method: Careful with the heat; this is pure fuel.
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The Prep: Often sold rolled and tied (pinwheel style) to keep its shape. Keep the string on while cooking.
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The Pan: Cast iron is best. Because this cut is almost pure marbling, it will release a lot of liquid fat.
-
The Flare-Ups: If grilling, be very careful. The dripping fat will cause massive flare-ups. It is often safer to sear it in a pan or use a flat-top griddle.
-
The Crust: You want a hard, dark crust to contrast the soft interior. Sear hard and fast.
-
Target Temp: Medium-Rare (130°F). Do not overcook this. The texture is delicate, and overcooking will render out too much of the precious fat that gives it its character.
Standing Stone American Wagyu Ribeye Cap (Avg Weight 0.8 - 1.0 lb)
The "Butcher’s Butter" — The Most Prized Cut on the Steer. This is widely considered the Holy Grail of beef. Sourced from our partners at North Georgia Meat Company (NGM), the Ribeye Cap (technically the Spinalis Dorsi) is the crescent-shaped muscle that wraps around the top of a Ribeye steak. It is arguably the absolute best bite of beef available, combining the tender texture of a Filet Mignon with the intense, savory flavor of a Ribeye. In our American Wagyu program, this cut is nothing short of miraculous. The marbling is so intense that the meat creates its own sauce as it cooks, offering a richness that melts on the tongue like butter.
Why It’s a Staple: It is a rare luxury. Most steakhouses don't even serve it separately because they need it to sell their Ribeyes. Finding it isolated as a standalone steak is a privilege. It creates an eating experience that is unmatched in richness—you don't need a sauce, you don't need fancy sides; the meat stands entirely on its own.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Ribeye Cap / Spinalis Dorsi
-
Source: North Georgia Meat Company
-
Diet: American Wagyu (Angus/Wagyu Cross)
-
Portion Size: Avg 0.8 - 1.0 lb
💡 The Chef’s Method: Careful with the heat; this is pure fuel.
-
The Prep: Often sold rolled and tied (pinwheel style) to keep its shape. Keep the string on while cooking.
-
The Pan: Cast iron is best. Because this cut is almost pure marbling, it will release a lot of liquid fat.
-
The Flare-Ups: If grilling, be very careful. The dripping fat will cause massive flare-ups. It is often safer to sear it in a pan or use a flat-top griddle.
-
The Crust: You want a hard, dark crust to contrast the soft interior. Sear hard and fast.
-
Target Temp: Medium-Rare (130°F). Do not overcook this. The texture is delicate, and overcooking will render out too much of the precious fat that gives it its character.