Ribeye Cap, AGA Certified Grass-Fed Syrup While the long bone is

While the long bone is what grabs your attention

This section of the animal carries a heavy workload

Size: 5-6 oz per tail

The Trim: Trim the hard outer fat cap down to about 1/4 inch

but this has lots of southern Rhône warmth and charm

Ribeye Cap, AGA Certified Grass-Fed Syrup While the long bone isRibeye Cap (Spinalis) AGA Certified Grass Fed The "Butchers 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.