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hambone

ribeye cap

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I've eaten it ad read much about it but my questio is what is it? i mean where is it o the ribeye? I have high quality beyond organic meats on hand i my new kitchen ad would like to use it to the best of it's potential.

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Ribeye Cap [or Rib Lifter, or Ribeye lip muscle, or Deckle]:

"...fatty but very tasty meat .... which lies between the eye and the the thick layer of fat that covers the rib", Field Guide to Meat

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Are you referring to the Calotte? If so, that is totally the best part of the ribeye. My absolute favorite cut of beef.

-Chef Johnny


John Maher
Executive Chef/Owner
The Rogue Gentlemen

Richmond, VA

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