Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
New for me Spinalis Steak
HungryMan
Posts: 3,470
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."
Comments
-
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
-
interesting.... can't wait for the feedback. how do they run $$ wise?
-
I'll eat anything if it tastes good. It is a weird name.
-
Not sure what I owe yet. My friend picked it up for me at my meat connection.
-
Looks like the ugly steak. -RP
-
My 2 minutes of research told me what it is. Not sure what cut the Ugly steak is.
-
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
-
Is it the same cut that I have, ribeye caps?
-
Looks like the site you quoted from shows 80 oz for $139.95 vs filets from them for 80 oz at $159.95Re-gasketing the USA one yard at a time
-
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.
-
I couldn't say, it looks just like that, are they about 1/2" thick? -RP
-
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.Re-gasketing the USA one yard at a time
-
Not sure. I'll open it tomorrow. It weighs at least a pound.
-
Now I know were the lip goes when RD advertised Ribeyes w/o lip.
-
Randy,
I have been doing flaps rare and they are awesome. Same cut no?
SteveSteve
Caledon, ON
-
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.
-
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
-
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.
-
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."
-
I googled it. lots of info about. Your next trip down I'll get you some.
-
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.Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
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.
-
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.
-
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!
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum