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Entries tagged with 'spinalis dorsi'

Meet the Ribeye Cap, the Tastiest Cut on the Cow

J. Kenji López-Alt 44 comments

Ribeye cap, light of my life when there's fire in my grill. My steak, my soul. Rib-eye-cap. It's deckle, plain deckle, in the kitchen, sitting one foot four when trimmed. It's calotte in France. It's Butcher's Butter in the shop. It's spinalis dorsi in the anatomist's manual. But in my tongs, it is always ribeye cap. More

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