Japanese A5 Wagyu | Rib Cap Steak I BMS 11 | 7-9oz - The Meatery
Japanese A5Japan

Japanese A5 Wagyu Rib Cap Steak

Japanese A5 | Japan
Japanese A5JapanSource: Capital Meat Imports
MEMBER PRICE
$21.83
No retail markup
Product cost $19.68 Logistics + card $2.15 Total $21.83
Requires membership. Membership and this item checkout together.
RECEIPT · ITEMIZED

You pay the product cost plus cold-chain logistics and card fees. No retail markup.

Product cost$19.68
Logistics Fee · 8.0% $1.57
Credit Card Fee · 2.95%$0.58
Member Price$21.83
Cost source: Capital Meat ImportsVerified May 24, 2026
Verified cost sourceCapital Meat Imports Cold-chain packedInsulated liners + dry ice 90-day membership guaranteeTry the catalog without long-term risk Cancel anytimeNo retail markup lock-in
Membership math: members unlock the at-cost catalog and see line-item receipts on every cut. Most members break even after 2-3 premium orders.
SKUP0276S
ORIGINJapan
GRADEJapanese A5
SOURCECAPITAL MEAT IMPORTS
UPDATED14 MINUTES AGO
Description

The Rib Cap — also called the Spinalis on American cattle — is the crescent-shaped muscle that wraps around the outside of the ribeye. It's widely considered the most flavorful, most tender muscle on the cow. Now apply that to Japanese A5 Wagyu, where the intramuscular fat content is already in a league of its own, and you have something that genuinely earns the word exceptional.

This isn't a ribeye. It isn't a strip. The Rib Cap has a looser, more open grain than either, which means fat renders into every fiber fast — and the result is a steak with unreal butteriness and just enough chew to remind you you're eating actual beef. At $56.99, it's one of the most interesting value plays in A5 Wagyu.

Why this cut

Japanese A5 Wagyu Rib Cap Steak is listed at cost with a visible product-cost receipt, so the value is not hidden in a retail markup.

Japanese A5 | Japan.

What makes At Cost different?

At Cost separates the product cost from the fees required to get it packed, paid for, and shipped cold. Members see the same receipt logic across the catalog.

The goal is simple: premium meat without a traditional butcher-shop markup layered into the price.

How to cook it

Thaw under refrigeration, pat dry, and season simply. For highly marbled Wagyu, use smaller portions, a hot pan, and no added oil.

Sear quickly, rest briefly, then slice against the grain. Rich cuts eat better in thin slices than oversized steakhouse portions.

MEMBER PRICE $21.83