Beef Cap And Wedge Meat
USDA Spec
IMPS 2020 §109BIn simple termsBlade meat, also called lifter or cap and wedge meat, peeled off the top of the primal rib above and below the blade bone. Sold into grind, fajita meat, and value foodservice programs. A trim-grade byproduct of fabricating prime rib roasts. Main muscle: subscapularis.
Muscles immediately below (M. subscapularis, M. rhomboideus) and above (M. latissimus dorsi, M. infraspinatus, M. trapezius) the blade bone and cartilage of the primal rib. Trimmed practically free of fat.
- Weight range
- 2-up lb
- Key muscles
- subscapularis, rhomboideus, latissimus dorsi, infraspinatus, trapezius
- Removed
- all bones and cartilages
- Primal
- Rib
Recent prints
Frequently asked
How is beef cap and wedge meat priced?
Wholesale beef cap and wedge meat is priced FOB plant in cents per pound and reported daily by USDA AMS as part of the National Daily Boxed Beef Cutout, Negotiated Sales (LM_XB403) report. Prices reflect weighted-average negotiated trades for delivery within 0-21 days.
What is IMPS 109B?
IMPS 109B is the USDA Institutional Meat Purchase Specifications code for Beef Rib, Blade Meat. It's the standard spec used in wholesale trading and procurement contracts.
About this cut
Top sirloin cap (coulotte) and wedge meat. The cap is the picanha of Brazilian churrasco, prized for its fat cap and bold beef flavor.
Multi-year history, 5-year seasonal overlay, and a 26-week forecast. Free 7-day trial, then $89/mo USD. Cancel anytime.