Wagyu Ribeye Cap BMS 8+ — Spinalis Dorsi (kg)
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The Ribeye Cap (Spinalis Dorsi) is the muscle that surrounds the outside of the ribeye, separated by the butcher when cutting this piece. It is a small muscle—each animal produces a very limited quantity—with a delicate texture, very intense flavour, and abundant marbling. At BMS 8+, it combines the best of two worlds: the rich flavour of a working muscle and the juiciness of high marbling.
Why is access restricted?
Each carcass produces only a very small quantity of Spinalis Dorsi. Separating the muscle requires specific butchery technique—many producers sell the entire ribeye without separating this muscle. Home Butcher selects and makes available the separated Ribeye Cap, with BMS 8+ confirmed per batch.
Benefits
- Spinalis Dorsi—the most flavourful muscle of the ribeye, available separately
- BMS 8+: marbling in the territory of Japanese A4 Wagyu
- Delicate texture with intense flavour—a rare combination in a single cut
- Very limited volume per carcass—seasonal availability
- Quick cooking—does not tolerate long cooking
Estimate shipping
Provenance
- Origin
- Australia
- Creation
- Australia
Kitchen
| Ponto | Ao retirar | Após descanso |
|---|---|---|
| Mal passado | 48–50 °C | 50–52 °C |
| Médio-mal | 52–54 °C | 54–57 °C |
| Médio | 57–60 °C | 60–63 °C |
| Médio-bem | 63–66 °C | 66–68 °C |
| Bem passado | 68–70 °C+ | 70 °C+ |
- Recommended Method
- Cast iron pan at 230ºC, no fat. 60–90 seconds per side. Internal temperature: 52–54ºC. Fleur de sel and pepper only after cooking. Do not exceed internal temperature — the muscle dries out quickly when well-done.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
