That is incredibly expensive, but I can somewhat see where the price comes from. Think about it, they are essentially ruining an entire ribeye section to get this cap. So, they take a 15 lb. section of the best cut on the cow, cut off 2 lbs for the cap, and maybe another 3-5 lbs to sell as the ribeye "filet". The rest, 9 or so lbs (just guestimating), is either ground or scrapped, unless they sell it as beef back ribs. While it certainly is one of the best parts of the cow, it just seems like a very wasteful cut.
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