Often referred to as the cap of the Ribeye, the Spinalis is one of the rarest cuts of meat, and extremely difficult to find. It is the super tender, heavily marbled muscle running around the outside of a Ribeye. It's virtually never offered as a whole steak, because once the Spinalis is cut away from the rest of the Ribeye, the remaining meat is difficult to sell, and often goes to waste. Lucky for you, we have some local relationships that allow us to sell both pieces separately. It may not be the prettiest cut, but we think it's certainly one of the tastiest. Our USDA Prime Ribeye Spinalis is Wet Aged for 25 days, resulting in an entire cut of the most delicious part of the Ribeye.