New cut of steak createdThis is a discussion on New cut of steak created within the Cooking & Recipes forums, part of the Off Topic Discussions category; Steak Specialists Discover a New Cut of Beef
The steak itself weighs in at about 14 ounces and can be portioned out as small as ...
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05-20-2012, 06:02 AM
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#1
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New cut of steak created
Steak Specialists Discover a New Cut of Beef
The steak itself weighs in at about 14 ounces and can be portioned out as small as 4 ounces. The taste, tenderness, and flavor are reportedly akin to a New York Strip or Flat Iron cut. "The tenderness of the Vegas Strip Steak is comparable to the New York Strip Steak," said Mata. "It does not require aging or marinating to achieve tenderness and its visual appeal enhances the steak eater's overall enjoyment."
Most interesting is the fact that this new cut of meat apparently counts as intellectual property, replete with its own licensing and a patent on the cut's fabrication. Mata and Gresh have yet to reveal where, exactly, the cut comes from but they've already lined up national suppliers so we should be getting a taste of Vegas at the local butcher shop soon.
Vegas Strip Steak | The newest steak
Where on the animal is the cut made ? Anybody have inside info ?
http://consumer.certifiedangusbeef.c...oster_4047.pdf
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05-20-2012, 06:48 AM
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#2
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We had a "pile" of steaks yesterday at our cookout! 
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05-20-2012, 10:22 AM
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#3
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Licensing and/or patenting a cut of beef? Seriously? It's F-en meat... at some point in the last twenty or thirty thousand years cattle have been domesticated and butchered, somebody - maybe thousands of somebodies - must have made that same cut of meat!
I know... next time I hack up a carcass of some mobile protein, to the point that hunk of meat is unrecognizable, I may just patent my "unique cut"! 
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05-20-2012, 10:42 AM
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#4
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Does this mean I could patent cuts of squirrel? Man im going to be SOOOO rich!!! 
Im sure we have been eating this part of the cow already through hotdogs and "chicken nuggets".
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05-20-2012, 11:11 AM
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#5
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Quote:
Originally Posted by Gigantor
Steak Specialists Discover a New Cut of Beef
The steak itself weighs in at about 14 ounces and can be portioned out as small as 4 ounces. The taste, tenderness, and flavor are reportedly akin to a New York Strip or Flat Iron cut. "The tenderness of the Vegas Strip Steak is comparable to the New York Strip Steak," said Mata. "It does not require aging or marinating to achieve tenderness and its visual appeal enhances the steak eater's overall enjoyment."
Most interesting is the fact that this new cut of meat apparently counts as intellectual property, replete with its own licensing and a patent on the cut's fabrication. Mata and Gresh have yet to reveal where, exactly, the cut comes from but they've already lined up national suppliers so we should be getting a taste of Vegas at the local butcher shop soon.
Vegas Strip Steak | The newest steak
Where on the animal is the cut made ? Anybody have inside info ?
http://consumer.certifiedangusbeef.c...oster_4047.pdf
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they claim this proprietary "new cut" is taken from what would normally be in the grinder. that means its closer to the horn and the hoof.
looking at the texture and marbling I would say its an inner side lesser used muscle. I can't think of anything off the top of my head that fits that.
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05-20-2012, 12:37 PM
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#6
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Quote:
Originally Posted by Bonehead
they claim this proprietary "new cut" is taken from what would normally be in the grinder. that means its closer to the horn and the hoof.
looking at the texture and marbling I would say its an inner side lesser used muscle. I can't think of anything off the top of my head that fits that.
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After watching the video on the Vegas steak website, it sounds like it's from the shoulder area.
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05-20-2012, 12:44 PM
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#7
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A new steak? I'm in, medium-rare please.
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05-20-2012, 12:47 PM
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#8
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Quote:
Originally Posted by Gigantor
After watching the video on the Vegas steak website, it sounds like it's from the shoulder area.
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interesting. usually shoulder, brisket, rump area is like chewing on a wad of para cord unless its cooked slow and low for several hours.
I will just say when I was learning to BBQ and smoke, mistakes were made. 
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05-20-2012, 02:13 PM
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#9
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I'll take 2 cooked black n blue.
If they are as good as they say -- I hope the location of the cut won't turn people off.
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05-20-2012, 04:29 PM
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#10
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Quote:
Originally Posted by SpringerFan
A new steak? I'm in, medium-rare please.
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In for that for sure. They'll need taste testers.... Medium-rare please. Select bottles of cab hopefully available with taste test...
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New cut of steak created
