Cap of Ribeye

The Cap of Ribeye, also known as the spinalis dorsi, is a highly prized, crescent-shaped muscle that wraps around the top of a ribeye steak. It is celebrated for its exceptional marbling, tenderness, and rich beefy flavor, making it a favorite among steak connoisseurs. This cut is native to the United States but is cherished in steakhouses worldwide.

🍽️ Nutrition at a glance

This cut is very high in protein and fat, particularly saturated fat, making it a calorie-dense choice. It is an excellent source of iron, zinc, and B vitamins, especially B12, with a typical serving containing roughly 300-400 calories.

Nutrition breakdown

Calories	540 kcal
Protein	45 g
Carbs	0 g
Fat	39 g
Fiber	0 g
Sugar	0 g
Sodium	85 mg
Iron	4.5 mg
Zinc	10.2 mg
Potassium	680 mg
Phosphorus	350 mg
Niacin (B3)	12 mg
Vitamin B12	2.8 mcg
Selenium	55 mcg
Vitamin B6	0.8 mg

Per 1 serving (227 g) · estimated, varies by recipe

💡 What's interesting

The Cap of Ribeye is often considered the most flavorful part of the cow due to its unique muscle structure and high fat content, and it is sometimes sold separately as a 'butcher's secret' or 'chef's cut' for those in the know.