Meat

Cap Off

Cap-off rack has the fat cap and deckle meat removed, leaving a clean eye of rib chops—leaner presentation, faster rendering, common in fine dining. Less self-basting than cap-on; watch doneness closely. Season the eye, roast hot, and rest before slicing into cutlets. Herb crusts stick cleanly on cap-off racks. Brush with oil so the surface browns. Ideal when you want precise pink medallions on the bone without thick fat edges.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BraisedCookedFreshGrilledPreparedRoasted

Traits

Butcher CutCap OffPortionPrep ReadyVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 199

Amount per 100 g

Total Fat 11.9 g
Saturated Fat 5.26 g
Trans Fat 0.2 g
Monounsaturated Fat 5.09 g
Polyunsaturated Fat 0.98 g
Cholesterol 68 mg
Sodium 58.6 mg
Salt 0.15 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 21.9 g
Water 57 g

Detailed nutrients

Energy 199 kcal
Water 57 g
Protein 21.9 g
Fat 11.9 g
- Saturated Fat 5.26 g
- Monounsaturated Fat 5.09 g
- Polyunsaturated Fat 0.98 g
  - Omega-3 0.1 g
- Trans Fat 0.2 g
Vitamins 39.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.16 mg
- Vitamin B5 — Pantothenic Acid 0.67 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.6 µg
Minerals 466 mg
- Major Minerals 465 mg
  - Calcium 63 mg
  - Sodium 58.6 mg
  - Potassium 343 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 68 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.16 · vitamin-b5-pantothenic-acid: 0.67 · vitamin-b6: 0.44 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.7 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·

Minerals

Sodium: 58.56 · Potassium: 343 · Calcium: 63 · Iron: 1.5 ·

Cap Off of Lamb: composition reflects this culinary part relative to the whole ingredient.

History

1200

Fine-dining butchery preferred cap-off racks for uniform plating.

1900

Banquet chefs ordered cap-off to control fat on formal menus.

1950

Retail “frenched lean racks” often arrived already cap-off for home roasts.