Japanese A5 Wagyu Rib Cap SteakThe Rib Cap also called the Spinalis on American cattle is the crescent shaped muscle that wraps around the outside of the ribeye. It's widely considered the most flavorful, most tender muscle on the cow. Now apply that to Japanese A5 Wagyu, where the intramuscular fat content is already in a league of its own, and you have something that genuinely earns the word exceptional. This isn't a ribeye. It isn't a strip. The Rib Cap has a looser, more open