Japanese A5 Wagyu Rib Cap Steak

Japanese A5 Wagyu Rib Cap SteakThe Rib Cap also called the Spinalis on American cattle is the crescent shaped muscle that wraps around the outside of the ribeye. It's widely considered the most flavorful, most tender muscle on the cow. Now apply that to Japanese A5 Wagyu, where the intramuscular fat content is already in a league of its own, and you have something that genuinely earns the word exceptional. This isn't a ribeye. It isn't a strip. The Rib Cap has a looser, more open

With a BMS (Beef Marbling Score) of 9

Give the gift of great steak with none of the fine print

not an end cut

natural oils that keep it forgiving on high heat

giving you that buttery tenderness wagyu is known for without the A5 price tag

What separates Ibérico from every other pork you've tried is the breed's genetic ability to store oleic acid-rich fat — the same heart-healthy monounsaturated fat found in olive oil

The Rib Cap — also called the Spinalis on American cattle — is the crescent-shaped muscle that wraps around the outside of the ribeye

market legally certified

This is not a strip steak you cook the same way as your grocery store choice

a cut that already carries significantly higher intramuscular fat than standard brisket

known for their high quality

and a depth of flavor that lingers