Spinalis Dorsi Roast

Spinalis dorsi roast is a premium cut of beef from the spinalis dorsi muscle, often called the 'ribeye cap' or 'deckle,' prized for its rich marbling and intense beefy flavor. It's typically roasted whole or sliced for steaks, seasoned simply with salt, pepper, and herbs to let the meat's natural taste shine. This cut originates from the rib section of cattle and is celebrated in American steakhouse culture and high-end butchery.

🍽️ Nutrition at a glance

Spinalis dorsi is very high in protein and fat, particularly saturated fat, making it a calorie-dense choice with roughly 500-700 calories per 8-ounce serving. It provides essential nutrients like iron, zinc, and B vitamins, especially B12, which support energy and muscle function.

Nutrition breakdown

Calories	450 kcal
Protein	42 g
Carbs	0 g
Fat	32 g
Fiber	0 g
Sugar	0 g
Sodium	120 mg
Iron	3.5 mg
Zinc	8.0 mg
Vitamin B12	2.5 mcg
Niacin (B3)	10 mg
Phosphorus	300 mg
Selenium	45 mcg
Potassium	550 mg
Vitamin B6	0.8 mg

Per 1 serving (170 g) · estimated, varies by recipe

💡 What's interesting

Culturally, the spinalis dorsi is often considered the most flavorful part of the ribeye, leading to its nickname 'the butcher's cut' because butchers would often keep it for themselves. Nutritionally, its high myoglobin content gives it a deep red color and contributes to its robust, savory taste, making it a favorite among steak enthusiasts for its tenderness and juiciness.