These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.
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.
| 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 |
| 🇵🇹Portugal | — | Entrecosto |
| 🇧🇷Brazil | Capa de filé | Entrecôte |
| 🇮🇹Italy | — | Entrecôte |
| 🇩🇪Germany | — | Rib-Eye |
Source this cut
Equipment
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