The rib eye cap is also called the spinalis Dorsi muscle.
It has a darker red color and fine-grained marbling because the meat has a higher aerobic level compared to the loin muscle. Small movements keep this cut tender and more flavorful because there is less tough collagen, and the muscle fibers are smaller in diameter.
This cut has limited availability due to its size, but we manage to secure a constant weekly fresh supply of this specialty cut supplied by itowagyu
The individual cut sizes range between 0,4 KG - 0.5 KG - 0,6KG per piece where we make sure that you a receive a guaranteed minimum of 1KG.