Japanese Wagyu Rib Cap, A5, BMS 10-11, +/-2kg
The rib cap muscle surrounds the top side of the ribeye joint and many believe it’s the most tasty and succulent part of a ribeye steak. When removed from the ribeye, the rib cap is a stunning cut that offers the flavour and depth of ribeye with the tenderness of a sirloin.
The richness of Japanese wagyu means a little goes a long way as it’s very rich. It is a very special meat and, until recently, was unavailable in the UK. Fed on a diet rich in wheat and corn, the cattle are reared according to strict regulations and the resulting meat is unlike any other in the world. The intense marbling of fat dissolves into the meat as it cooks, giving it flavour and lending to its melt-in-the-mouth texture.
- The rib cap combines the flavour of a ribeye with the tender texture of sirloin.
- A little Japanese wagyu goes a long way.
- The dense marbling makes this an extraordinary piece of beef.