The muscle sitting over ribs six to eight. It barely moves during the animal's life, so the grain stays fine and intramuscular fat settles through it in a dense web. This is where the most spectacular marbling on any carcass appears.
Profile
Tenderness88
Marbling94
Umami82
Price90
Pairs with
Grilling95
Steak88
Hot pot40
Recommended cooking
54–57°CMedium rare
Stop where the fat has just begun to render. The thicker the steak, the more a three-minute rest protects it.
How to pick it
The best pieces carry fine marbling all the way out to the fat cap around the spinalis, not just in the eye.
Keep exploring
All cuts
Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.