Resting atop the beloved ribeye lies one of our favorite cuts to grill. The blade steak (aka cap meat or a lifter steak), has many uses from steak to tartare. This cut really showcases what can be achieved through the power of hand cutting and dry-aging.
This extremely rare cut sits just above the curved top edge of the ribeye you know and love. This cut is the pinnacle of beefy goodness and rarely makes it past the butchers cutting board. This is a true butchers cut.
Salt and pepper are really all you need on this cut. We suggest searing this steak in a cast iron pan, or throwing it on the grill. Cook to 130° for a medium-rare steak.
Not just a piece of meat
All of our meat comes from pastures within driving distance from our butcher shop in Nashville, so we can ensure the freshest, best quality product.Learn more about our process