What Is Beef Lifter Meat? Everything You Need To Know

If you’re a meat lover, you may have heard of beef lifter meat, also known as blade meat, cap and wedge meat, or export style.

But what exactly is it?

Lifter meat is a cut that comes from the outer part of the rib primal and consists of the muscles and cartilage surrounding the scapula and the prime rib.

It’s a relatively thin, flat cut that’s trimmed of nearly all fat and provides excellent beef flavor and a tender texture.

In this article, we’ll dive deeper into what makes lifter meat unique, how it compares to other cuts, and how to cook it to perfection.

So, grab your apron and let’s get started!

What Is Beef Lifter Meat?

As mentioned earlier, beef lifter meat is a cut that comes from the outer part of the rib primal. It includes the sections of the subscapularis and rhomboideus below the blade bone and the sections of the latissimus dorsi, infraspinatus, and trapezius above the bone.

This specialty cut is typically trimmed of nearly all fat and can be referred to as “cap meat” or “wedge meat.” It’s known for its intense marbling, which makes it one of the most flavorful and rich steaks out of all the Australian Wagyu steaks.

What Makes Beef Lifter Meat Unique?

What sets beef lifter meat apart from other cuts is its unique texture and flavor profile. Due to its location on the animal, it has a relatively thin and flat shape, which makes it perfect for marinated strips, steaks, skewers, and global dishes like fajitas. Its tenderness is comparable to brisket, making it a versatile cut that can be cooked in various ways.

Another factor that makes beef lifter meat unique is its intense marbling, which gives it a rich and beefy flavor. This marbling is a result of the muscles and cartilage surrounding the scapula and prime rib, which are known to be some of the most flavorful parts of the animal.

In addition to its flavor and texture, beef lifter meat is also known for its high quality. Australian F1 Wagyu, for example, is the result of breeding a 100% full-blooded Wagyu Sire and an Angus Dam. This crossbreeding results in a unique product that is rare and exclusive to the market.

How Does Lifter Meat Compare To Other Cuts?

Compared to other cuts, beef lifter meat has a unique flavor and texture due to its location in the rib primal. It’s different from blade steak, which comes from the chuck primal, specifically from the top blade muscle.

The lifter meat or blade meat is also different from the Ribeye Cap or Spinalis Dorsi Steak, which is a separate cut. While both cuts come from the rib primal, the lifter meat is a thin wedge muscle removed from the outside of the rib, while the Ribeye Cap is a small, highly marbled muscle that runs along the top of the ribeye.

In terms of tenderness and flavor, beef lifter meat is comparable to brisket due to its location and marbling. It’s also often compared to the Ribeye Steak and Prime Rib Roast, which are popular cuts from the rib primal.

Cooking Techniques For Beef Lifter Meat

When it comes to cooking beef lifter meat, it’s important to note that it’s not a cut that should be slow-cooked or smoked. Instead, it’s best seared and sliced across the grain like you would with a flank steak or a flat iron steak. This will help to keep the meat juicy and tender.

One popular way to cook beef lifter meat is to sear it in a cast iron skillet over medium-high heat. Start by trimming any excess fat off the outer edges of the steak and adding some olive oil to all sides. Season your steaks with salt and ground black pepper or your favorite steak seasoning.

Let your ribcaps come to room temperature, usually for about a half-hour or so, before you cook them. Melt a couple of tablespoons of unsalted butter in the skillet over medium-high heat. Once melted, add the steaks slowly and allow them to cook on one side for about 3 to 5 minutes, depending on your desired doneness.

Then, flip to the other side and cook for another 3 to 5 minutes. Medium rare is a desirable goal for ribcaps, and you’ll need to cook them to about 140 degrees for this level. You can add a little minced garlic to the pan after flipping, too, for a flavorful boost.

Another way to cook beef lifter meat is on the grill. Sear your ribcaps over high heat for about two minutes on each side, and then move to another part of the grill over medium heat. You’ll need to cook them for another 4 to 6 minutes on each side to your level of doneness.

Your total cooking time will vary depending on the type of grill you use, so it’s a good idea to keep a close watch on your steaks and the grill temperature during cooking. With either method, be sure to use a meat thermometer to check the internal temperature of the steak.

Finally, let your rib cap steak rest for 10 to 15 minutes before you slice or enjoy it. This will help lock in all the juices and allow the steak to reach the proper temperature. Overall, beef lifter meat is an excellent cut of beef that can be cooked in many different ways and enjoyed in a variety of dishes.

Delicious Recipes Featuring Lifter Meat

If you’re looking to try out beef lifter meat, there are a variety of delicious recipes that you can use it in. Here are some ideas to get you started:

1. Grilled Lifter Meat Fajitas: Marinate sliced lifter meat in a mixture of lime juice, garlic, cumin, and chili powder for at least an hour. Grill the meat over high heat until it’s seared and cooked to your liking. Serve with grilled peppers and onions, warm tortillas, and your favorite toppings.

2. Slow-Cooked Lifter Meat Chili: Brown cubes of lifter meat in a Dutch oven or slow cooker. Add in diced tomatoes, beef broth, chili powder, cumin, and your favorite beans. Let the mixture simmer for several hours until the meat is tender and the flavors have melded together.

3. Lifter Meat Tacos: Season sliced lifter meat with a mixture of cumin, garlic powder, smoked paprika, and salt. Cook the meat in a hot skillet until it’s browned and crispy on the outside. Serve with warm tortillas, diced onions, cilantro, and your favorite salsa.

4. Lifter Meat Stir Fry: Slice lifter meat thinly against the grain and marinate it in a mixture of soy sauce, rice vinegar, brown sugar, and ginger. Stir fry the meat with sliced vegetables like bell peppers, onions, and carrots until everything is tender and cooked through.

No matter how you choose to prepare it, beef lifter meat is a delicious and versatile cut that’s sure to impress your taste buds.

Where To Buy Beef Lifter Meat And How To Store It.

If you’re interested in trying beef lifter meat, there are a few options available to you. One option is to look for it at your local butcher or specialty meat shop. Another option is to purchase it online from reputable retailers.

When purchasing beef lifter meat, it’s important to consider the quality and source of the meat. Look for meat that is labeled as high-quality, such as Australian Wagyu beef, which is known for its exceptional marbling and flavor.

Once you have your beef lifter meat, it’s important to store it properly to ensure maximum freshness and flavor. If you’re not planning on cooking it right away, store it in the refrigerator or freezer. If you’re storing it in the refrigerator, make sure to use it within a few days, as it can spoil quickly.

When storing beef lifter meat in the freezer, make sure to wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn. It’s also a good idea to label the package with the date so you can keep track of how long it’s been in the freezer.

When it comes time to cook your beef lifter meat, there are many different ways to prepare it. It’s a versatile cut that can be used for strips, steaks, skewer dishes, and a variety of fan favorite beef dishes. Whether you’re grilling, roasting, or pan-searing your beef lifter meat, make sure to cook it to the appropriate temperature for safe consumption.