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Spinalis (Cap of Rib Eye)

post #1 of 5
Thread Starter 
Hi, new poster looking for some advice.

We are cooking a spinalis (cap of rib eye) piece of beef this week.

I can't seem to find much information on the internet on how to cook one. I have a charcoal offset smoker I was hoping to use.

Has anyone ever had this cut of beef? How did you prepare it?

Any advice would be greatly appreciated.
post #2 of 5
Welcome to the SMF. Out here in Kansas we only have regular beef cuts. LOL. Was it expensive????
post #3 of 5
Thread Starter 
It wasn't cheap. However, surprisingly it is comparable to a tenderloin.

There are plenty of recipes for tenderloin available, so I may go that route. I would rather try the spinalis, but not sure how it would do on the smoker.

We have fairly regular cuts in Arkansas as well. I had never heard of a spinalis until about a month ago.
post #4 of 5
I've both roasted it and cut it into steaks; overall, I prefer the steaks myself. Roll it up then tie it with butcher twine and butcher knots, then cut between the strings into 1½" thick steaks (tie the first one ¾" from the end, the the next 1½" apart, until the end and cut halfway between the strings). Sear then broil to medium or medium rare - delicious! Or, if you wish, leave it rolled and tied and roast it to 140° max. in the center. Either way it's delicious!
post #5 of 5
Never heard of this until now. Did a little digging and I guess it is the outer muscle from a rib eye. Pops can correct me if I am wrong.

I would roll it, tie it, and do it like a bonless rib eye on the smoker. Should be great. Pull it at 120 for really rate, 130-135 for med rare. We just did two more bone in rib roasts for dinner yesterday on the smoker and they were great.

By the way, stumbled across this presentation that gives a nice description of the different beef cuts and major muscle groups.

http://www.tarleton.edu/~hines/Meat%...256,1,Tarleton State University Meats Laboratory ANSC 3214
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