{"product_id":"1758549750-e33aeb72","title":"Standing Stone American Wagyu Ribeye Cap","description":"\u003cp data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003eStanding Stone American Wagyu Ribeye Cap\u003c\/b\u003e (Avg Weight 0.8 - 1.0 lb)\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe \"Butcher’s Butter\" — The Most Prized Cut on the Steer.\u003c\/b\u003e This is widely considered the Holy Grail of beef. Sourced from our partners at North Georgia Meat Company (NGM), the Ribeye Cap (technically the \u003ci data-path-to-node=\"1\" data-index-in-node=\"204\"\u003eSpinalis Dorsi\u003c\/i\u003e) 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.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003e\u003cb data-path-to-node=\"2\" data-index-in-node=\"0\"\u003eWhy It’s a Staple:\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Specs:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"4\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,0,0\"\u003e\u003cb data-path-to-node=\"4,0,0\" data-index-in-node=\"0\"\u003eBrand:\u003c\/b\u003e Standing Stone (in partnership with NGM)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,1,0\"\u003e\u003cb data-path-to-node=\"4,1,0\" data-index-in-node=\"0\"\u003eCut:\u003c\/b\u003e Ribeye Cap \/ Spinalis Dorsi\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,2,0\"\u003e\u003cb data-path-to-node=\"4,2,0\" data-index-in-node=\"0\"\u003eSource:\u003c\/b\u003e North Georgia Meat Company\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,3,0\"\u003e\u003cb data-path-to-node=\"4,3,0\" data-index-in-node=\"0\"\u003eDiet:\u003c\/b\u003e American Wagyu (Angus\/Wagyu Cross)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,4,0\"\u003e\u003cb data-path-to-node=\"4,4,0\" data-index-in-node=\"0\"\u003ePortion Size:\u003c\/b\u003e Avg 0.8 - 1.0 lb\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"5\"\u003e💡 \u003cb data-path-to-node=\"5\" data-index-in-node=\"3\"\u003eThe Chef’s Method:\u003c\/b\u003e Careful with the heat; this is pure fuel.\u003c\/p\u003e\n\u003cul data-path-to-node=\"6\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-path-to-node=\"6,0,0\" data-index-in-node=\"0\"\u003eThe Prep:\u003c\/b\u003e Often sold rolled and tied (pinwheel style) to keep its shape. Keep the string on while cooking.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"0\"\u003eThe Pan:\u003c\/b\u003e Cast iron is best. Because this cut is almost pure marbling, it will release a lot of liquid fat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"0\"\u003eThe Flare-Ups:\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,3,0\"\u003e\u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"0\"\u003eThe Crust:\u003c\/b\u003e You want a hard, dark crust to contrast the soft interior. Sear hard and fast.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,4,0\"\u003e\u003cb data-path-to-node=\"6,4,0\" data-index-in-node=\"0\"\u003eTarget Temp:\u003c\/b\u003e \u003cb data-path-to-node=\"6,4,0\" data-index-in-node=\"13\"\u003eMedium-Rare (130°F)\u003c\/b\u003e. Do not overcook this. The texture is delicate, and overcooking will render out too much of the precious fat that gives it its character.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"North Georgia Meat Company","offers":[{"title":"Default Title","offer_id":46018529558686,"sku":"11623","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/Ribeye_F1_IMG_4078_SQ_cap0.5x__78866.webp?v=1777321398","url":"https:\/\/www.vicekitchen.com\/products\/1758549750-e33aeb72","provider":"Vice Kitchen","version":"1.0","type":"link"}