Description
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. A specialty cut, it’s typically trimmed of nearly all fat and can be referred to as “cap meat" or "wedge meat.”