Go to the Article: The Ultimate Guide to Steak
My favorite part of the rib-eye has always been the 'cap'. It took me a while even to find out what that part is called. You'd think lots of places would sell cap steaks (basically what you have left or a rib eye from a file mignon is the cap, right?) but I couldn't find it anyway. Except Costco! Pricey, even at Costco. Excellent to sous vide then sear. Almost too rich to eat!
If you remove the center of the ribeye, the muscle, you're left with the spinailis- cap, and a "chateau ribeye". Of course you're right the spinalis is incredible! But the tenderloin is on the opposite side of the chine bones, and doesn't go up as far as the ribeyes. Ribeyes are the same muscle as Delmonico, New York strips, and sirloin steaks, too. But the tenderloin is next to it. I manage a butcher shop, and was surprised to learn all this too- and now I use studio pass materials in my training book!
What is sometimes called a flank steak is one of my go to cuts for great flavour at a reasonable cost. Don't overcook it and you'll be rewarded with a tasty crowd pleaser on a budget. A properly cooked ribeye steak is the real deal though, damn the cost.
WHY you haven’t used the Cost, Flavor, Convenience so well designed metrics at the ChefStep Meat Catalog (https://www.chefsteps.com/cuts) front page just behind each cut? It is not even inside each cut detailed page. Please help us. Thank you,
"Cap" steak is a remarkable cut but is just too fatty for some people.
LETS TALK STEAK!
I can’t search for some beef muscle names (e.g., Serratus Ventralis) in the ChefStep Meat Catalog:
even though it appears in the description:
Please expand the search capabilities on ChefSteps.com and chefsteps.com/cuts find muscle names and NAMI # for Meathead brethren! Thanks for this excellent resource.
You might also find the following helpful for the Bovine Level view of the meat puzzle:
vet-Anatomy
3D Bovine Anatomy
I run them on iPad (don’t know if there are Android/Windows version).
Any plans to expand the ChefSteps Cuts: Meat Catalog to include Pork and Porcine Myology (mucle anatomy)?
Expanding Cuts to include pork has been a long-gestating project for us! Would love to make it happen.
