Ribeye Cap Steak

Ribeye Cap Steak


6 oz – 3 count

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Ribeye Cap Steak is a mouthwatering cut of beef that comes from the rib section of the cattle and is known for its rich marbling, flavor, and tenderness. It is a boneless cut that is also referred to as the spinalis dorsi, which is a delectable, tender muscle that wraps around the ribeye.

In terms of taste and texture, the Ribeye Cap Steak is juicy, succulent, and well-marbled, making it a popular choice among steak lovers. It is best prepared by grilling, broiling, or pan-searing to an internal temperature of 130°F for medium-rare results. When cooking, it’s recommended to let the steak rest for a few minutes to allow the juices to distribute evenly, and then slice against the grain for maximum tenderness.

Piedmontese Ribeye Cap Steak Specifications

Specification Information
Cut Ribeye Cap
Grade High-quality
Weight Varies
Breed Piedmontese
Aging 21-30 days
Diet Grass-fed, Grain-finished
Hormones Hormone-free
Antibiotics Antibiotic-free
Cooking Temperature 130°F (medium-rare)
Storage Keep frozen at or below 0°F

Piedmontese, a well-known brand in the beef industry, offers Ribeye Cap Steak that is pasture-raised and free from hormones and antibiotics. These steaks are hand-selected and expertly trimmed for perfection by their team of skilled butchers.

Overall, Piedmontese Ribeye Cap Steak is a top-quality cut of beef that is sure to impress anyone’s taste buds. Its superb marbling, tenderness, and rich flavor make it an exceptional choice for any special occasion or even for a fantastic meal at home.

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