Wagyu Ribeye Cap - 2 Pack
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Not eligible for shipping to CanadaThe ribeye cap, also known as the spinalis, is a favorite cut amongst chefs and butchers. The spinalis is the top part of the ribeye and is notorious for its intense marbling, in this case coming in between 11-12. Combined with the deeply beefy and aromatic profile of the ribeye, the spinalis is a special cut not often available on its own in this format. A must try for steak lovers. Tasting Notes: Rich, indulgent, and buttery flavors play alongside a succulent, almost dissolving texture due to its tenderness.
Westholme stewards roughly 16 million acres in Queensland and the Northern Territory, guided by the natural ecosystem of northern Australia. Their herd thrives in this environment, roaming millions of open acres covered in native grasses like Mitchell Grass—which is found only in Australia—along with dozens of other plants, herbs, and seasonal forage. By letting the land lead, their wagyu is imbued with the terroir of northern Australia and every cut has a signature flavor that is the combined expression of their people, their land, and their Nature-Led approach.
This package includes 2 Westholme Wagyu BMS 11-12 Ribeye Caps (each 6 oz.)
- Arrives in branded packaging
- Steaks are uncooked
Steaks have been granted Halal Certification.
- Steaks ship frozen with dry ice
- Do NOT remove dry ice with bare hands
- Upon arrival freeze or thaw in refrigerator overnight as needed
- Please cook within 3 days of thawing
- May be frozen for up to 6 months
Certified Halal Beef
Nature-Led, Australian Wagyu
Nature-Led, Australian Wagyu
Westholme stewards roughly 16 million acres in Queensland and the Northern Territory, guided by the natural ecosystem of northern Australia. Their herd thrives in this environment, roaming millions of open acres covered in native grasses like Mitchell Grass—which is found only in Australia—along with dozens of other plants, herbs, and seasonal forage. By letting the land lead, their wagyu is imbued with the terroir of northern Australia and every cut has a signature flavor that is the combined expression of their people, their land, and their Nature-Led approach.
Westholme wagyu is prized by chefs around the world for its consistency and versatility. Known for its balance of fat and lean, it will stand out in simple preparations or pair well with flavors and techniques from global food cultures. Their New York strip and ribeye make for a showstopping centerpiece, while the coulotte is a sleeper prized by chefs. For the low and slow chefs, the brisket is among the most tender and flavorful we’ve ever tasted.
