One of the sweetest and softest (not that tenderness should be your marker for quality) muscles on the carcase. If you look at a scotch fillet it’s the “lip” that runs around the side and top of the steak. This muscle does get smallest as you go down the scotch fillet and actually disappears completely before you get to the striploin. Ask your butcher for a scotch fillet steak from the chuck end of the primal in order to get the biggest piece of Spinalis Dorsi. Removing it from the scotch is a bit of fun more than anything else but allows this muscle to really shine in a way it won’t when left on the scotch. 

A simple tried and true beef cheese burger that has and will continue to stand the test of time.

The idea is that a 150g sirloin steak will always be very thin. So thin that controlling the level of doneness is almost impossible. Taking a 300g sirloin then cutting it into 2 pieces means the steak will still be about 150g but in the thickness of a 300g steak.