Blade and Lifter Meat

Alt Names: Cap and Wedge Meat
French: Viande de palette et de côte  |  Spanish: Paleta/magrura falsa

THE BASICS & BEYOND

Cut from the outside of the rib primal, Sterling Silver blade and lifter meat provides excellent beef flavor and a nice, tender texture. This relatively thin, flat cut is perfect for marinated strips, steaks, skewers, steak sliders, global dishes (including fajitas) and more.

Sterling Silver Top Blade Beef Cut

Michael Siehien, Sterling Silver Signature Chef

“I get inspired looking at classic recipes and wondering why they were popular and remain popular. I like reworking them and experimenting with variations on a theme.”

Interesting note

Sterling Silver blade and lifter meat (from the rib primal) is different than blade steak which comes from the chuck primal – specifically from the top blade muscle.

Classic Preparation

Grill / Broil / Smoke / Roast / Sous Vide

In The Kitchen