Beef Rib Lifter Meat

[BretM]

Beth, where did you get that "spit"? I'd love one for doing al pastor.

 

[rgreenberg2000]

Thanks for sharing the results of that one, Beth! I'll keep an eye out for lifter meat when I hit RD next week!

R

 

[PSU-85]

Beth, where did you get that "spit"? I'd love one for doing al pastor.

Was going to ask the same question for the same reason!
Wooden skewers in a pineapple bottom isn't the best option.

 

[bfletcher]

Thank you for this thread, Beth; it was an interesting read! I'm behind on some posts and did not realize you received your Bullseye... congrats!

 

[tpack]

I don't think the lifter meat is the same as the cap that we all love from the ribeye primal. It is often referred to as cap meat, but it's not the spinalis dorsi.....this is what it looks like:
View attachment 6735

To me, this looks like it's got the wide grain that is seen on flank, flat iron, skirt, etc. I suspect it would be fantastic marinated, and quick grilled like skirt or flank.

Let us know!

Rich

This is correct. It is not the cap on a ribeye also know as the spinalis dorsi.
Lifter meat or blade meat is a cut that consists of the muscles and cartilage surrounding the scapula (or shoulder blade) and the prime rib. 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.

 

[rgreenberg2000]

Tpack, you couldn't find a picture with some marbling?!?!

 

[BethV]

Beth, where did you get that "spit"? I'd love one for doing al pastor.

@BretM
https://bbqhack.com/products/alpastorhack

 

[BethV]

Was going to ask the same question for the same reason!
Wooden skewers in a pineapple bottom isn't the best option.

@PSU-85 https://bbqhack.com/products/alpastorhack

 

[BethV]

Thank you for this thread, Beth; it was an interesting read! I'm behind on some posts and did not realize you received your Bullseye... congrats!

@bfletcher thanks! It was a nice surprise.

 

[BethV]

This is correct. It is not the cap on a ribeye also know as the spinalis dorsi.
Lifter meat or blade meat is a cut that consists of the muscles and cartilage surrounding the scapula (or shoulder blade) and the prime rib. 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.
View attachment 6783

Great photo! Explains it well!

 

[BethV]

@PSU-85 https://bbqhack.com/products/alpastorhack

@BretM @PSU-85 it comes to with 3 different size skewers.

 

[bfletcher]

@PSU-85 https://bbqhack.com/products/alpastorhack

I received mine from Amazon today; next, I need to put it to use. Thanks again, Beth!