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Multifidus dorsi

Group
Dorsal
Whole Sale Section
Chuck, Loin, Rib
Origin
(1) The lateral part of the sacrum; (2) thearticular processes of the lumbar vertebrae (3) The transverse processes of the thoracic vertebrae.
Insertion
Spinous processes of the first two sacral, the lumbar, the thoracic, and last cervical vertebrae.
Action
Flexes and extends the spine
Innervation
Dorsal branches of the thoracic and lumbar nerves.
Blood Supply
Intercostal and lumbar arteries.
Retail Cuts
Beef Loin T-Bone Steak, Beef Loin Porterhouse Steak, Beef Loin Top Loin Steak, Beef Loin Top Loin Steak Boneless, Beef Rib Roast, Beef Rib Steak, Beef Rib Steak Boneless, Beef Ribeye Roll, Beef Ribeye Lip-On Beef Ribeye Steak, Beef Ribeye Steak Lip-On, Beef Chuck Blade Roast, Beef Chuck Blade Steak, Beef Chuck 7-Bone Pot Roast, Beef Chuck 7-Bone Steak Beef Chuck Under Blade Pot Roast, Beef Chuck Under Blade Pot Roast Boneless, Beef Chuck Under Blade Steak, Beef Chuck Under Blade Steak Boneless
Color
L* : 38.08
a* : 30.6
b* : 23.2
Pgment Conc. (Heme Iron) : 24.93
Processing Characteristics
Fat : 142.2
Moisture : 680.4
Protein : 167.3
Ash : 10.1
Palatability
Shear Force
Dry : 7.4lbs
Moist : 8lbs
Connective tissue amount
Dry : Slight amount
Moist : Slight amount
Flavor intensity
Dry : Slightly intense
Moist : Moderately intense
Juiciness
Dry : Moderately juicy
Moist : Moderately juicy
Tenderness - Panel Scores for Tenderness (8 point scale)
Dry : 5.56
Moist : 6.43
Evaluated Tenderness
Dry : Slightly tender
Moist : Moderately tender