Beef shoulder steak

Ribeye cap steak is a cut of beef highly valued in the traditional cuisine of several Latin American countries. It is obtained from the front part of the animal's loin, specifically from the area near the neck and shoulder, which gives it an ideal balance of marbling and texture. This cut is known for its intense flavor and juiciness, due to the fat infiltration that provides tenderness when cooked.

Its origin is linked to the cattle-raising tradition of countries like Argentina, Uruguay, and Mexico, where beef is a fundamental ingredient in the local gastronomy. In these countries, the ribeye cap steak is highly valued for grilling, stews, and braises, where its structure allows it to remain tender and flavorful.

Regarding its properties, the ribeye cap steak is an excellent source of high-quality proteins, iron, zinc, and B-complex vitamins, essential nutrients for muscle development and the proper functioning of the body. Furthermore, its intramuscular fat content helps retain juiciness during cooking.

In the gastronomic vocabulary of Hispanic America, the ribeye cap steak may have different names depending on the region. Some common synonyms include ribeye steak (especially in Argentina), ribeye cap, or simply cap steak in countries like Mexico and Colombia. However, it is important to note that in certain places, the term may vary and refer to slightly different cuts, so it is always advisable to consult with the local butcher to ensure the right choice for the recipe.