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Are these ribeye cap steaks?

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The meat on each side of the eye of fat is different. On the one side the meat is more tender, fatty and more juicy. It's like eating two different cuts of meat.

I've always bought ribeye from the supermarket but got these steaks from the butchers and noticed how different they look.

http://i1213.photobucket.com/albums/c...

http://i1213.photobucket.com/albums/c...

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  1. They look to me as if they were double cut and then butterflied.

    1 Reply
    1. re: jrvedivici

      Edit

      I had the last piece of meat he had left, cut into 4 steaks.

      Yes they were cut thick but not butterflied.

      I think it was the smaller end separated from the chuck where the cap is?

    2. Spinalis dorsi is the anatomical term. And those aren't it.