Ribeye Cap Roll

Also Known As: Calotte Steak; Deckle Steak; Ribeye Cap; Spinalis dorsi

Rich and satisfying with exceptional tenderness and marbling. Not always easy to find, but best when roasted or grilled.

Butcher's Note

For portioning, slice at a right angle to the grain or direction of muscle fibers.

Industry Ids ?

IMPS/NAMP - 112D

What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. At retail, stores use UPC codes (Universal Product or “bar” Codes) that align with URMIS (Uniform Retail Meat Identity Standards) to consistently categorize and identify cuts.

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Where This Cut Comes From:

Rib Primal | Primal Cut

Situated under the front section of the backbone and used primarily for support. Popular cuts from the Rib include the rich, flavorful Ribeye Steak and the Prime Rib Roast.

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Supply Chain Ordering & Pricing Details

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Ribeye Cap Roll

Industry Ids ?

IMPS/NAMP - 112D

Where This Cut Comes From:

Cooking Methods:

Ribeye Cap Steak

Ribeye Cap Steak

Ribeye Steak

Ribeye Steak

Ribeye Cap Roll

Industry Ids ?

IMPS/NAMP - 112D

Where This Cut Comes From:

Cooking Methods:

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Ribeye Cap Steak

Ribeye Cap Steak

Ribeye Steak

Ribeye Steak