Cap of Ribeye: American Wagyu BLACK Grade
The cap of ribeye is the most prized cut. This is the best portion of a ribeye steak. The cap is considered the single most tender, juicy and deeply flavored cut of beef available.
This is the same rare and delectable steak served by prestigious Michelin-starred restaurants in the U.S. The cap of ribeye is also known as the deckle and ribeye cap, but regardless of its name, this is the same delicacy served by highly-rated restaurants around the world. The common way to obtain this rare cut is to slice it off the outside of a ribeye steak, however we remove the entire section, portion it and provide it direct to you.
A cut this desirable is available in limited quantities, so we might not be in stock at all times.
Note: All photos are for illustration purposes only. Actual products may vary in size, meat & fat proportion, and shape. Our products are raw and some photos are just for serving suggestions.