What Is Beef Lifter Meat? Your Complete Guide To This Tasty Cut

Beef lifter meat – it sounds like some kind of super protein shake bodybuilders use, doesn’t it? But no, it’s actually a delicious and underrated cut of beef that every meat lover should know about.

In this complete guide, we’ll cover everything there is to know about beef lifter meat. By the end, you’ll be an expert on where it comes from, what it tastes like, how to cook it, and why you should add it to your regular beef rotation. Let’s dive in!

Where Does Beef Lifter Meat Come From?

First things first – what part of the cow does lifter meat come from? This specialty cut comes from the rib primal or rib section

More specifically it contains muscles and cartilage surrounding the shoulder blade and prime rib areas. This includes parts of the subscapularis, rhomboideus, latissimus dorsi infraspinatus, and trapezius muscles.

The term “lifter meat” comes from the fact that these muscles “lift” and support the movements of the shoulder and front leg. Other names for this cut include blade meat cap meat wedge meat, or export style.

Since it comes from well-exercised areas, beef lifter meat contains intense marbling. This marbling brings exceptional tenderness and beefy flavor.

What Does Beef Lifter Meat Look And Taste Like?

So what can you expect when you get your hands on some beef lifter meat? Here’s a quick rundown:

• Shape: Thin, flat, and long with irregular shapes. Sold boneless.
• Color: Deep red with liberal white marbling throughout.
• Texture: Tender yet firm when cooked properly.
• Taste: Robust, rich, and juicy beef flavor.
• Fat Content: Low overall fat with high marbling.

The intense marbling is what gives this cut its signature melt-in-your-mouth tenderness and savory flavor. While tender, it still has a pleasantly firm bite when cooked correctly.

How Does Beef Lifter Meat Compare To Other Cuts?

Since it comes from the rib section, beef lifter meat shares some similarities with popular neighboring cuts like ribeye and prime rib. However, it has some distinct differences:

• More tender than ribeye steak with bolder beef flavor.
• Not as tender or marbled as prime rib.
• Thinner and flat compared to the thicker ribeye or roast-like prime rib.
• Holds up better to high heat cooking than prime rib.

Some other comparable cuts are flap meat, flank steak, or hanger steak. Like these cuts, beef lifter meat does well with quick, hot cooking methods.

While similar to brisket in tenderness, beef lifter meat has more marbling and richer flavor. It’s also not ideal for low and slow smoking or braising like brisket.

How Should You Cook Beef Lifter Meat?

Okay, time for the fun part – cooking this underappreciated cut! Here are some tips:

• Don’t low and slow cook it – Beef lifter meat doesn’t do well with slow braising. The texture can become mushy.

• Slice across the grain – This ensures tenderness since the muscle fibers are thin.

• Use high heat cooking methods – This cut shines with quick, hot cooking like grilling, broiling, pan searing, or stir frying.

• Cook to medium or medium rare – This prevents the meat from drying out and losing moisture.

• Let it rest before slicing – Allowing it to rest helps retain juices.

Some delicious ways to enjoy beef lifter meat include grilled fajitas, pan seared steaks, skewers, stir fry, and meaty tacos. It’s also great in chili, curries, or sliced thin for sandwiches.

Why Should You Eat More Beef Lifter Meat?

Besides being downright delicious, here are some reasons why beef lifter meat deserves a spot on your plate:

• Packed with nutrition – Good source of protein, iron, zinc, and B-vitamins.

• Very flavorful – The extreme marbling gives it unmatched beefy richness.

• Tender and juicy – When cooked right, expect a melt-in-your-mouth texture.

• Budget-friendly – Costs just a fraction of pricey steaks from the rib section.

• Versatile – Slices thinly for quick cooking or cuts into steaks. Use in a variety of cuisines.

So next time you’re browsing the meat counter or butcher shop, look for beef lifter meat and give it a taste. This little-known cut offers big, bold beef flavor that won’t break the bank. Just remember to use high heat and don’t overcook it.