Beef Lifter?

phatch

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At Costco this morning were 10 lb packages of "Diced Beef Lifter". I'm not familiar with where on cattle the "lifter" is and what is the best cooking method? Or is this more of a commercial labeling?

I didn't buy any as I need more understanding of what I would be getting into. and 10 pounds is a lot for my situation.
 
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I was curious and googled it:

“thin muscles removed from the outside of ribs, also called cap and wedge meat”

the recommendation for cooking is grill or broil.

I never heard of that and it sounds like a candidate to become carne asada tacos or Chile con carne or bolognese!
 
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