Whole rib-cap (spinalis dorsi) from Fred the Butcher, Half Moon
Fred the Butcher had on hand some whole rib-eye roasts with substantial caps, the spinalis dorsi muscle that is the most flavorful beefsteak of all, usually just eaten as the tastier edge of a ribeye. Fred's is a full-service butcher, so they were perfectly willing to sell me the whole roast at the whole-roast price of $8.99/lb, and then peel off the cap. (The cap by itself would be three or four times that much, easy.) We grilled it over hickory charcoal last night, and it was just perfect, and grilled up without any shrinkage. We were two, but the cap would have easily served four. Leftovers are in the fridge.
The small end of the roast I took as a two-lb roast, and the rest of it, the four-ribs-worth that was formerly covered by the cap, I asked the Fred's to slice into sandwich steaks, which ought to make the best cheesesteaks a person could make; I took home six 3/4-lb packages of sandwich steaks wrapped for the freezer. So I got
One amazing rib-cap, about two pounds, maybe a little more.
One two-and-a-half-lb ribeye roast.
Six 3/4-lb sandwich steaks.
The whole thing came to about $150. A bargain, considering how much meat I took home, and my $8.99/lb rib-cap made the most delicious dinner I've cooked (or eaten) in a long time. The butchers at Fred the Butcher enjoyed the project, and would be happy, I'm sure, to repeat it for you. A fabulous store, if you don't know it.
Not sure what your problem is; this was my idea, not the store's. They were just kind enough to accommodate me, and enjoyed the project. They would have been happy to sell me the rib-cap by itself at around $25/lb, so maybe somewhere south of $75, but for about twice that, I bought all seven ribs of the ribeye roast, cut into a rib-cap, a ribeye heart roast, and a lot of sandwich steaks. What's misleading? Seems to me full disclosure all around.