Surrounding the eye of every rib steak or roast is a highly marbled layer of the most tender, succulent, and flavorful meat you can imagine: the rib cap.
A relatively small portion of any rib cut, the cap comes in a moderately thick oblong slab, about the size and shape of a flank steak. So when you order a juicy rib steak or take a thick slice off a perfectly medium-rare rib roast, you may instinctively gravitate to this section to revel in the sheer bliss of such an intoxicatingly beefy, buttery piece of meat.
Beef cognoscenti zero in on the cap with laser-like precision, separating it from the eye, and consuming it all first before the rest of the cut; alternating bites of cap and eye to extend the pleasure of leaving the best for last. However you choose to devour it, this is one cut you won’t soon forget.
And when the rib cap comes from an aged Wagyu rib, prepare yourself to be blown away by flavor, tenderness, and juiciness that has no comparison.
Until now, the only way to get any rib-cap meat was to buy an entire steak or roast. Now you can revel in the splendor of a whole Wagyu cap on its own.
Florence Fabricant of the The New York Times had this to say about Lobel's Wagyu Rib Cap: "Lobel’s ... has American wagyu rib-cap steaks to sear and slice on the bias ... The rib-cap meat is so rich that six of us could not finish a pound and a half of it."
Thickness in Inches
NOTE: thicknesses and servings are approximate