{"product_id":"buy-usda-prime-angus-ribeye-cap-spinalis","title":"USDA Prime Angus Ribeye Cap Steak (Spinalis Dorsalis) - 450g-500g","description":"\u003cp\u003eRegarded by culinary critics, top chefs, and master butchers as the \u003cstrong\u003esingle most delicious cut of beef in the world\u003c\/strong\u003e, the \u003cstrong\u003eUSDA Prime Angus Ribeye Cap\u003c\/strong\u003e (scientifically known as the \u003cem\u003eSpinalis Dorsalis\u003c\/em\u003e) is the prized outer crescent that crowns a traditional ribeye roll.\u003c\/p\u003e\n\u003cp\u003eIt combines the incredible melt-in-your-mouth tenderness of a Filet Mignon with an even richer, deeper buttery flavor than the Ribeye center eye. Because there is only a very small strip per steer, this is one of the rarest and most sought-after luxury steaks available.\u003c\/p\u003e\n\u003ch3\u003eProduct Highlights:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e USDA Prime Angus (top 2–3% of all US beef)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e 100% pure Spinalis Dorsalis \/ Ribeye Cap (trimmed of excessive outer fat)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThickness:\u003c\/strong\u003e ~1 inch thick cut\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approx. 450g – 500g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed fresh-frozen to preserve moisture and delicate marbling\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Cooking Methods:\u003c\/strong\u003e Pan-searing with butter baste, cast-iron skillet, or charcoal grill over high indirect\/direct heat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDelivery:\u003c\/strong\u003e Shipped cold-chain via our dedicated in-house riders within 24–48 hours across Metro Manila.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003eHow to Cook USDA Prime Ribeye Cap (The \"Crown Jewel\" of the ribeye)\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003eBecause the Spinalis is naturally loose-grained and packed with intramuscular fat, it cooks faster than denser steaks like strip or sirloin. Watch your cooking time closely!\u003c\/em\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eThaw Gently:\u003c\/strong\u003e Thaw overnight in the refrigerator. Set it out 30 minutes before cooking so it sears evenly without dropping pan temperature.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDry \u0026amp; Salt:\u003c\/strong\u003e Pat completely dry with paper towels. Season generously with flaky sea salt and freshly ground black pepper. (With a cut this luxurious, simple seasoning is best).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh-Heat Sear:\u003c\/strong\u003e Place a cast-iron skillet over high heat. Add just 1\/2 teaspoon of high-heat oil (the steak will release plenty of its own rich fat quickly).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSear:\u003c\/strong\u003e Lay the ribeye cap in the pan. Sear for \u003cstrong\u003e2 to 2.5 minutes\u003c\/strong\u003e until a golden, caramelized crust develops. Flip and sear the other side for \u003cstrong\u003e2 minutes\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eButter Baste:\u003c\/strong\u003e Reduce the heat to medium. Drop in 1–2 tablespoons of butter, 2 crushed cloves of garlic, and a sprig of fresh thyme. Baste the foaming butter over the cap for 60 seconds.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Transfer to a warm board and let it rest for \u003cstrong\u003e6 to 8 minutes\u003c\/strong\u003e. Slicing too early will cause its precious juices to pool out.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlice:\u003c\/strong\u003e Slice gently across the grain into thick medallions and serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Doneness:\u003c\/strong\u003e \u003cstrong\u003eMedium-Rare (130°F–135°F \/ 55°C)\u003c\/strong\u003e. The heavy marbling in the Spinalis requires reaching at least 130°F to fully render the internal fat into pure liquid flavor.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eNutrition Highlights\u003c\/h2\u003e\n\u003cp\u003eServing Size: 500g (17.6 oz) Raw USDA Prime Angus Ribeye Cap\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; text-align: left;\"\u003e\n\u003cthead\u003e\n\u003ctr style=\"border-bottom: 2px solid #ccc;\"\u003e\n\u003cth style=\"padding: 8px;\"\u003eNutrient\u003c\/th\u003e\n\u003cth style=\"padding: 8px;\"\u003eAmt\u003c\/th\u003e\n\u003cth style=\"padding: 8px;\"\u003e%DV\u003c\/th\u003e\n\u003cth style=\"padding: 8px;\"\u003eKey Benefit\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n\u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eProtein\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e~98g\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e196%\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003eComplete, high-bioavailability amino acid profile\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n\u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eNatural Marbling Fats\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003eRich\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e—\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003eHigh concentration of oleic acid for velvety mouthfeel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n\u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eHeme Iron\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e~11mg\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e61%\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003eSupports oxygen-rich blood cells and prevents fatigue\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n\u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eZinc\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e~15mg\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e136%\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003eEssential for optimal immunity and muscle synthesis\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eVitamin B12\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e~9.2µg\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e383%\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003eVital for natural energy production and nervous system\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eFrequently Asked Questions (FAQ)\u003c\/h2\u003e\n\u003ch3\u003eWhat makes the Ribeye Cap so special?\u003c\/h3\u003e\n\u003cp\u003eWhen you eat a bone-in or boneless ribeye steak, you'll notice a top crescent-shaped piece separated from the main eye by a seam of fat. That outer ring is the \u003cem\u003eSpinalis Dorsalis\u003c\/em\u003e—the tenderest, most heavily marbled, and most flavorful muscle on the entire steer. Our Ribeye Cap steaks are this outer crown separated, rolled or flat-cut on its own.\u003c\/p\u003e\n\u003ch3\u003eWhy is it rarely found in standard supermarkets?\u003c\/h3\u003e\n\u003cp\u003eRemoving the cap lowers the value of the remaining center ribeye (\"eye of ribeye\"), meaning typical butchers prefer keeping them attached. Sourcing pure, dedicated USDA Prime Spinalis is an artisan luxury usually reserved only for Michelin-starred restaurants and high-end specialty steakhouses.\u003c\/p\u003e\n\u003ch3\u003eShould I cook this cut well-done?\u003c\/h3\u003e\n\u003cp\u003eWe strongly recommend cooking to \u003cstrong\u003eMedium-Rare\u003c\/strong\u003e. Because this muscle is so delicate and heavily marbled, cooking it past medium will melt away all its natural luscious fat and diminish its signature tenderness.\u003c\/p\u003e","brand":"Butcher's Secrets","offers":[{"title":"Default Title","offer_id":51944563671358,"sku":null,"price":999.0,"currency_code":"PHP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0838\/1484\/2686\/files\/magnet_card_revribeye.png?v=1761062477","url":"https:\/\/butcherssecrets.ph\/products\/buy-usda-prime-angus-ribeye-cap-spinalis","provider":"BUTCHER'S SECRETS","version":"1.0","type":"link"}