Definitions
from The Century Dictionary.
- noun In anatomy, a series of muscular slips, derived from the longissimus dorsi, which pass between and connect the spinous processes of vertebræ: usually divided into the spinalis dorsi and spinalis colli, according to its relation with the back and the neck respectively.
Etymologies
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Examples
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The spinalis has a bit more fat woven through it and it is very tender and juicy, a lot like the fabulously expensive kobe or wagyu beef.
Meathead Goldwyn: Secrets Of Holiday Prime Rib On The Grill Meathead Goldwyn 2010
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The eye of the ribeye, which is a long, tender tube about 4 in diameter, and the spinalis muscle, sometimes called the deckle or the rib cap, that wraps around the side opposite the bones.
Meathead Goldwyn: Secrets Of Holiday Prime Rib On The Grill Meathead Goldwyn 2010
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Because the roast is so thick and because heat takes so long to penetrate the fat layer separating the muscles, the spinalis tends to overcook while waiting for the center of the eye to get to temp.
Meathead Goldwyn: Secrets Of Holiday Prime Rib On The Grill Meathead Goldwyn 2010
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So here's a trick I've used: Carefully remove the spinalis and set it aside for another meal.
Meathead Goldwyn: Secrets Of Holiday Prime Rib On The Grill Meathead Goldwyn 2010
-
The eye of the ribeye, which is a long, tender tube about 4 in diameter, and the spinalis muscle, sometimes called the deckle or the rib cap, that wraps around the side opposite the bones.
Meathead Goldwyn: Secrets Of Holiday Prime Rib On The Grill Meathead Goldwyn 2010
-
So here's a trick I've used: Carefully remove the spinalis and set it aside for another meal.
Meathead Goldwyn: Secrets Of Holiday Prime Rib On The Grill Meathead Goldwyn 2010
-
The eye of the ribeye, which is a long, tender tube about 4 in diameter, and the spinalis muscle, sometimes called the deckle or the rib cap, that wraps around the side opposite the bones.
Meathead Goldwyn: Secrets Of Holiday Prime Rib On The Grill Meathead Goldwyn 2010
-
Because the roast is so thick and because heat takes so long to penetrate the fat layer separating the muscles, the spinalis tends to overcook while waiting for the center of the eye to get to temp.
Meathead Goldwyn: Secrets Of Holiday Prime Rib On The Grill Meathead Goldwyn 2010
-
The spinalis has a bit more fat woven through it and it is very tender and juicy, a lot like the fabulously expensive kobe or wagyu beef.
Meathead Goldwyn: Secrets Of Holiday Prime Rib On The Grill Meathead Goldwyn 2010
-
The spinalis has a bit more fat woven through it and it is very tender and juicy, a lot like the fabulously expensive kobe or wagyu beef.
Meathead Goldwyn: Secrets Of Holiday Prime Rib On The Grill Meathead Goldwyn 2010
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