Rib Cap Steak? [Wagyu]

[TonyUK]

My enabling butcher sent me a "heads-up" email regarding A5 Yakiniku - Rib Cap. I've never heard of this cut before. It's cut quite thin like bacon!
Anyone else heard of this cut? The ultimate steak sandwich? A definite alcohol-free cook so they're not "thrown into the weeds."

 

[Mark_E]

Looks and sounds like the spinalis muscle sliced thin. Yes, I've heard of ribeye cap, I have some in my freezer. You remove it from the roast - it just peels off - and cook it separately like a steak. A lot of people will roll it up, tie it up, and cook it like a tenderloin. I'd be inclined to cook it hot and fast due to all the marbling. I've never done wagyu ribeye cap though.

 

[LMichaels]

Have seen it a lot but those photos don't look like ribeye caps. Or maybe it's cut a little strange? No matter what, it looks like it would be good to be enabled to that!

 

[timothy]

My Son just got back from Japan. That could be a cut used in self serve BBQ's or hot pot restaurants.
He said food prices were very reasonable there.

 

[TonyUK]

My Son just got back from Japan. That could be a cut used in self serve BBQ's or hot pot restaurants.
He said food prices were very reasonable there.
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Living "high on the hog" there. "Konro" grill style. Did a lot, (and spent a lot), doing that in South Korea. Outstanding!