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Thread: Cooking: Beef Lifter Meat

  1. #1
    Sqwertz
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    Default Cooking: Beef Lifter Meat

    I asked this question in another group and nobody could answer it, so
    now I ask the <cough> experts.

    What is "beef lifter meat". It does not appear in the IMPS manual.

    I see references to it being top blade roast, brisket point/deckle, or
    rib cap meat - AKA "Rib Lifters"(?) (most likely)

    One article says it's used for braciole.

    My restaurant supply lists it as:
    20772040000 BEEF LIFTER MEAT (SPECIAL TRIM) $2.39
    If that's any help. It's one of the top 25 items in sales.

    Can anybody tell me what this really is and if it has a retail
    equivalent? A muscle name would be nice.

    -sw

  2. #2
    Sqwertz
    Guest Sqwertz's Avatar

    Default Cooking: Beef Lifter Meat

    On Mon, 30 Aug 2010 16:26:01 -0700 (PDT), ImStillMags wrote:

    > On Aug 30, 4:01.pm, Sqwertz <swe...@cluemail.compost> wrote:
    >> I asked this question in another group and nobody could answer it, so
    >> now I ask the <cough> experts.
    >>
    >> What is "beef lifter meat". .It does not appear in the IMPS manual.
    >>
    >> I see references to it being top blade roast, brisket point/deckle, or
    >> rib cap meat - AKA "Rib Lifters"(?) (most likely)
    >>
    >> One article says it's used for braciole.
    >>
    >> My restaurant supply lists it as:
    >> 20772040000 . . BEEF LIFTER MEAT (SPECIAL TRIM) $2.39
    >> If that's any help. .It's one of the top 25 items in sales.
    >>
    >> Can anybody tell me what this really is and if it has a retail
    >> equivalent? A muscle name would be nice.
    >>
    >> -sw

    >
    > It is called special trim or flap meat as well.


    It's called special trim because it's specially trimmed - several of
    their meats say that. It is not IMPS 139 (which is not a specific cut
    or section of beef).

    But I find no references that it is bottom sirloin flap meat. The
    best primal choices I see are chuck and rib, possibly plate (brisket
    point). But no references to any part of the sirloin. Do you have
    one?

    If it is flap meat, I'd love to get it at that price. But I don't
    think it is. I pay $4.49 at CostCo for that cut.

    -sw

  3. #3
    Don Martinich
    Guest Don Martinich's Avatar

    Default Cooking: Beef Lifter Meat

    In article <2pa5t6t8ls2n$.dlg@sqwertz.com>,
    Sqwertz <swertz@cluemail.compost> wrote:

    > I asked this question in another group and nobody could answer it, so
    > now I ask the <cough> experts.
    >
    > What is "beef lifter meat". It does not appear in the IMPS manual.
    >
    > I see references to it being top blade roast, brisket point/deckle, or
    > rib cap meat - AKA "Rib Lifters"(?) (most likely)
    >
    > One article says it's used for braciole.
    >
    > My restaurant supply lists it as:
    > 20772040000 BEEF LIFTER MEAT (SPECIAL TRIM) $2.39
    > If that's any help. It's one of the top 25 items in sales.
    >
    > Can anybody tell me what this really is and if it has a retail
    > equivalent? A muscle name would be nice.
    >
    > -sw


    Merle Ellis, in "Cutting Up in the Kitchen", says it's the muscles just
    on top of the rib eye and beneath the feather bones. It looks to me like
    it's often sold as part of the rib eye.

    D.M.

  4. #4
    Sqwertz
    Guest Sqwertz's Avatar

    Default Cooking: Beef Lifter Meat

    On Mon, 30 Aug 2010 18:05:39 -0700, Don Martinich wrote:

    > In article <2pa5t6t8ls2n$.dlg@sqwertz.com>,
    > Sqwertz <swertz@cluemail.compost> wrote:
    >
    >> Can anybody tell me what this really is and if it has a retail
    >> equivalent? A muscle name would be nice.

    >
    > Merle Ellis, in "Cutting Up in the Kitchen", says it's the muscles just
    > on top of the rib eye and beneath the feather bones. It looks to me like
    > it's often sold as part of the rib eye.


    That's as good a description as I could find as well. But there is no
    muscle between the longissisimus dorsai(sp?) (the eye muscle) and the
    featherbones that is sold with any of the beef rib cuts that I can
    tell. I'm downloading the NAMP manual right now to see if it's
    mentioned in there.

    -sw

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