The rib cap is the magnificent outer rim of the prime rib, also known as the spinalis of the ribeye. This dedicate cut we recommend to be spiralized as we've pictured and cooked thoroughly. It promotes a crowd pleasing presentation as well as full flavor and tenderness.
For the chefs who are looking for the next level, unbeatable steak experience, our USDA PRIME graded beef is as good as it gets. Our USDA Prime beef is beautifully marbled, the cattle have been grown with specific attention to detail and distinct care. With only 3% of beef in America grading USDA PRIME, we are confident the premium quality will show.