About this Cut The ribeye cap, also known as the spinalis dorsi, is the prized outer muscle of the ribeye steak, often considered the crown jewel of the beef world. This special cut encircles the fattier eye of the ribeye, offering unmatched marbling and tenderness. Known for its rich fat content, the cap renders beautifully during cooking, enveloping the meat in a buttery flavor and ensuring each bite is exceptionally juicy and full of flavor. The ribeye cap is an exceptional choice for special occasions, allowing steak lovers to indulge in one of the most luxurious cuts available. Cooking Method: Best grilled or pan-seared in a cast iron skilet on high heat. Season simply and cook quickly to sear the exterior while keeping the inside tender and juicy. Finish with any of our unique JPM kosher salts. Recommended Temperature: 135°F (57°C) for medium-rare. Its rich fat content renders beautifully, providing a juicy, flavorful finish. USDA Prime Beef USDA Prime beef stands at the pinnacle of the American grading system for beef, representing the highest level of quality based on marbling, tenderness, and flavor. This prestigious classification is awarded to only a small percentage of all beef produced in the United States, making it a symbol of luxury and culinary excellence. The distinctive characteristic of USDA Prime beef is its abundant marbling - the fine threads of fat interwoven within the muscle - which is a key determinant of both flavor and juiciness. This marbling ensures that each bite is exceptionally tender, succulent, and rich in taste, elevating the dining experience to new heights. Sourced from young, well-fed cattle, USDA Prime beef is sought after by top chefs and discerning home cooks who demand the best for their culinary creations. Whether it's grilled to perfection as a steak, slow-roasted to enhance its flavors, or meticulously prepared for a gourmet dish, USDA Prime beef delivers a consistently superior taste and texture. For those who appreciate the art of cooking with only the finest ingredients, USDA Prime beef offers a benchmark of excellence that is unmatched in the world of meat. Grass-Fed, Grain-Finished Beef Not to be confused with 100% grass fed beef which tends to be much leaner and have more of an earthy flavor, our beef is grass-fed, grain-finished which offers a unique balance of flavor and tenderness, combining the best aspects of both feeding practices. These cattle are raised initially on pastures, where they graze on a natural grass diet. Towards the end of their lives, these cattle are transitioned to a grain-based diet, which enhances marbling — the intramuscular fat that makes beef juicier and more flavorful. This allows for a healthier cow, while still achieving the tenderness and delicious beef flavor that comes from a diet of grains. This method not only improves the meat’s tenderness and palatability but also allows the beef to retain some of the health benefits of being grass-fed, such as higher levels of omega-3 fatty acids and antioxidants compared to conventionally raised beef. Consumers who choose grass-fed, grain-finished beef enjoy a product that strikes a desirable balance between health benefits and culinary appeal, making it a popular choice for those looking to enjoy high-quality, flavorful beef with enhanced nutritional properties. Antibiotic and Hormone-Free Beef All of our cows are raised free of any hormones or antibiotics. This practice ensures that the meat is as natural as possible, reducing consumer exposure to these substances. The absence of antibiotics in the raising of these animals helps prevent the development of antibiotic-resistant bacteria, a significant benefit for public health. Additionally, hormone-free meat often has better taste and quality. By choosing antibiotic and hormone-free meat, consumers support more natural animal husbandry practices and contribute to a healthier environment, while also enjoying safer and more flavorful meat.
