Ribeye Cap vs. the deckle

Nick_27083

Are they the same cut of meat?

Does one include the other?

If different, how do they compare in terms of flavor and texture? And what's the best method for cooking each?

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Comments

Matt_67991

More commonly, I've seen the term deckle used to describe the fatty end of the brisket. This is a tough cut, while the ribeye cap is quite tender.

grant

They are the same. The rib steak contains a few major muscles. The loin is the eye and used to only be called a rib eye when the cap was removed.

Yitzchok_Bernstein_88575

I've seen Deckle used to describe "2nd cut" Brisket. The fatty end.

Chris_Young_80640

Yes, deckle is a very confusing word that seems to refer to several different muscle cuts. The rib eye cap is the spinalis dorsi muscle. It's a darker red color, and fine-grained because in life it works at a higher aerobic level than the loin muscle, but makes relatively small movements That tends to make it more flavorful and also more tender because there is less tough collagen and the muscle fibers are smaller in diameter.

John_Paul_Khoury_17236

Yes, I relate the deckle to the brisket and I believe Thomas Keller dubbed the word Colotte (not coulot) to name the spinalis dorsi on his menus. I would like to feature this muscle in a dish set to big band music and call it the Tommy Dorsi, and I'm sure there's a spinal tap joke in there some where also.....

John_Paul_Khoury_17236

Oh and he called it colotte because that's the red cap a cardinal wears. (my understanding)