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.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Rib capprimary | Sometimes "spinalis dorsi," "ribeye cap," or "deckle." Increasingly sold as a stand-alone premium cut at specialty butchers. |
| 🇬🇧United Kingdom | Rib cap | Same UK butcher's term as US; "ribeye cap" sometimes used. |
| 🇧🇷Brazil | Capa de filé | The Brazilian-churrasco term — the cap of the contra-filé/strip-loin area, threaded on espetos and grilled hard until the marbling crisps. |
Free Rib cap reference card
Diagram, cooking notes, and 8 names on one printable page.
Free. One-page reference.
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