The tapered thin end of the rib roast comes from the posterior towards thåe rump and is cut between ribs 12 and 13.
Rib cap roast.
It s spinalis dorsi in the anatomist s manual.
It s butcher s butter in the shop.
Well the anterior of the roast the front end near the head of the steer is cut from between the 5th and 6th rib bone and it is the piece that includes the thick end of the rib cap.
It s deckle plain deckle in the kitchen sitting one foot four when trimmed.
Here s how you can save a few bucks by buying an entire roast and carving it yourself.
My steak my soul.
But in my tongs it is always ribeye cap.
I last grilled ribeye cap steaks in february 2016 and enjoyed them very much.
Ribeye cap light of my life when there s fire in my grill.
The ribeye cap is the absolute best piece of meat imho.