Ribeye cap (spinalis)
Ribeye cap (spinalis) is called Capa de filé in Brazil; Tapa de asado in Argentina and Uruguay; and Plateada in Chile.
The outer crescent of the ribeye; many butchers' favorite piece. Ribs 6–12. Marbled, tender, expensive: ribeyes and prime rib.
Some names on this page are still being checked against published sources.
Ribeye cap (spinalis) around the world
| Where | What butchers call it |
|---|---|
| United States | Ribeye capAlso called spinalis. |
| Mexico | No common local name recorded |
| Central America | No common local name recorded |
| Colombia | No common local name recorded |
| Venezuela | No common local name recorded |
| Brazil | Capa de filéOuter cap over the ancho and contrafilé |
| Argentina | Tapa de asadoCovers the rib section; braised or grilled slowly |
| Uruguay | Tapa de asado |
| Chile | PlateadaBraised; a Chilean Sunday classic |
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