Rib cap

The *spinalis dorsi* muscle that sits over the eye of the ribeye — a thin, intensely-marbled crescent that runs along the top of the rib primal. Long prized by butchers as the best-eating part of the ribeye and traditionally kept for themselves or sold whole-attached on bone-in roasts; increasingly removed and sold as a standalone premium cut at specialty butcher shops. In Brazilian *churrasco* it is one of the most prized skewer cuts, *capa de filé*, threaded onto an espeto and grilled hard until the fat renders and crisps. Quick-cook only — the ribbon of marbling and spider-web of fat means it's spectacular over high heat and disappointing if cooked beyond medium-rare.