Butchered a piece of Japanese A5 Wagyu RIB CAP into 2 – 3 small portions and half trimmed. These are ideal for sharing with a friend or two. Rib Caps are blade meat from above the ribeye. Only a few can be extracted, with about 50% either lean or fat. Gorgeous looks with beautiful marbling and considered top-quality among beef sections. Slice, lightly scorch, and enjoy BBQ or even Wagyu Sushi!
Meaty and flavorful Umami
Sweetness of fat
Ideal Cooking: BBQ, Steak, Slice and sear, Wagyu sushi