Fullblood American Wagyu | Lifter Meat

This flavor packed cut from our Kosher Wagyu Cows is also referred to as "Top of the Rib" by kosher butchers. This muscle is "lifted" off the Rib Cap can either be smoked or braised like a first cut brisket or trimmed and grilled like a Flank Steak. My favorite method is cooking over indirect heat and then searing.