New for me Spinalis Steak

HungryMan

Got a new steak to try. This is the first time I have heard of it. Arrived home too late to defrost it. It's called a Spinalis steak . This is a picture of it. It's frozen and folded in half. Here is a description from a site that sells them "The absolute best part of the ribeye. If you have never tried a Spinalis - Cap Steak, then you are in for a treat! They are extremely marbled, similar to a flank or tri-tip. However, these steaks do not need to be marinated. When grilled correctly, they are as tender as a filet mignon, but with all of the flavor of a ribeye. These steaks are very hard to find, and we are proud to offer them to our customers."

Unknown

Al, I can't believe you fell for that, Spinalis is Greek for skinned cat :laugh: :laugh: ; kidding, but call me anyway, we'll talk, Marc

Mainegg

interesting.... can't wait for the feedback. how do they run $$ wise?

HungryMan

I'll eat anything if it tastes good. It is a weird name.

HungryMan

Not sure what I owe yet. My friend picked it up for me at my meat connection.

AZRP

Looks like the ugly steak. -RP

HungryMan

My 2 minutes of research told me what it is. Not sure what cut the Ugly steak is.

AZRP

It is the cut that Kim kicked Max's butt with at the afterparty a couple years ago. Our local butcher named them ugly steaks, they are best cooked well done. I tried them med-rare and they were chewy but well done they melt in your mouth. -RP

HungryMan

Is it the same cut that I have, ribeye caps?

RRP

Looks like the site you quoted from shows 80 oz for $139.95 vs filets from them for 80 oz at $159.95

HungryMan

28.00 Lb. wow. 10- 8oz for 139.95. I think mine weighs much more. I'll go get it out of the cooler in my car and weigh it.

AZRP

I couldn't say, it looks just like that, are they about 1/2" thick? -RP

RRP

with what I've read so far I believe the cost is attributed to the labor of cutting it vs. the higher quality associated with a filet. Don't get me wrong they sound intersting with the marbling etc, but it's still a "fabricated steak" created by taking the best out of the sub-primal rib eye.

HungryMan

Not sure. I'll open it tomorrow. It weighs at least a pound.

HungryMan

Now I know were the lip goes when RD advertised Ribeyes w/o lip.

Little Steven

Randy,

I have been doing flaps rare and they are awesome. Same cut no?

Steve

Buster Dog BBQ

I bet it was inexpensive. Seems like when the economy is shrinking there are new cuts of meat which normally would have been made into hamburger or sausage.

Crimsongator

Is that a long, skinned off lip from the top of the ribeye? My favorite part of a ribeye is the small strip on the outside. Bet that is a whole one of those like a skirt or flank. I wonder if they do it before they trim steaks to keep it whole.....not heard of that cut by itself

HungryMan

6.00 lb. Medium priced. It's supposed to be real good. I'll report back tonight if I get home in time to cook it.

HungryMan

I'm not sure. more from the internet "Stine and the butcher talked about better value with other types of beef. Cutting straight through the center of this boneless rib eye, we looked at the distinct muscles. Generally, these steaks are trimmed to contain the center “eye” (or Longissimus) and the “cap” (or Spinalis). But Buckhead Beef is increasingly selling a “filet” of the trimmed eye, which is cheaper than tenderloin and holds its temperature longer. It is also a fair bit tougher than tenderloin, so it should be cooked to a minimum temperature of medium rare."

HungryMan

I googled it. lots of info about. Your next trip down I'll get you some.

Florida Grillin Girl

Gourmet Magazine called it "deckel". I bought that cut from my butcher before. No one was familiar with the name, but the way I described it to him is the little flap of meat at the outside edge of a ribeye, only cut the length of the ribs. It looks like a whole salmon filet. It cooked up like a skirt steak, very very tender. Unfortunately, the butcher made me take the rest of the whole ribeye, which ended up about $80, a very expensive experiment.

I think you will enjoy it, especially if you didnt have to buy all the ribs with it.

Crimsongator

I bet if you bought a ribeye that was marked lip-on you could cut one yourself. The you would have ribeye steaks and a spinalis steak.

HungryMan

I believe that to be true. Whenever I have a ribeye I always eat that part first. I didn't know it had a name.

Crimsongator

The longissimus dorsi is the main muscle of the ribeye. That lip meat is the spinalis dorsi. Boy the money for that meat's class in college WAS worth it!