The Ribeye Steak and Roast have long been staples on steakhouse and restaurant menus. But a chef favorite from the Ribeye is an exciting cut called the Ribeye Cap.
Removed from the outside of the Ribeye, the Ribeye Cap – or Spinalis – offers a tender, flavorful cut of beef which can be used in a variety of menu applications. Whether it’s grilled, made as a roulade, reverse-seared or even smoked, the Ribeye Cap will give your diners a delicious meal rarely experienced anywhere else.
MENUING THE RIBEYE CAP
The versatility of the Ribeye Cap allows restaurants to menu this cut in a variety of options. Use a cast iron skillet to make a beef noodle dish, roast it for a Po ’Boy sandwich or grill a steak size portion for a center-of-the-plate entrée.
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