Anatomically attached — the rib cap is the spinalis dorsi muscle that sits on top of the longissimus dorsi (the main ribeye muscle). On a bone-in roast or whole ribeye it's part of the same cut; sold separately, it's the prized outer crescent removed from the eye.
Translation takeaway
These are related cuts, but not perfect swaps. Use the table below to judge how close your local option is before buying.
Keep Rib cap and Ribeye together in your notebook.
Names by country
| Country | Rib cap | Ribeye |
|---|---|---|
| 🇺🇸United States | Rib cap | Ribeye |
| 🇬🇧United Kingdom | Rib cap | Scotch fillet |
| 🇫🇷France | — | Entrecôte |
| 🇪🇸Spain | — | Entrecot |
| 🇦🇷Argentina | — | Ojo de bife |
| 🇲🇽Mexico | — | Ribeye |
| 🇧🇷Brazil | Capa de filé | Entrecôte |
| 🇮🇹Italy | — | Entrecôte |
| 🇩🇪Germany | — | Rib-Eye |