If you are a lover of steaks you might want to give the ‘Vegas Strip Steak’ a try. The new cut of meat which is taken from everyday cattle was unveiled last month at the Protein Innovation Summit in Chicago.
To celebrate the new cut of meat chef Rick Gresh of David Burke’s Primehouse at The James Hotel arranged a special dinner for the meat and apparently it went over really well:
According to the Dovers Cattle Network (DCN):
“The tenderness of the Vegas Strip Steak is comparable to the New York Strip Steak,” said Tony Mata, of industry group Mata & Associates. “It does not require aging or marinating to achieve tenderness and its visual appeal enhances the steak eater’s overall enjoyment.”
Vegas Strip Steak sizes range from 4 to 12 ounces of meat and it means cattle buyers will be able to capitalize on more meet from their livestock.
Researchers at Mata & Associates worked for years to create the steak which is cut from muscle and researcher Tony Mata says of the final product:
“Initially, the cut was labeled as undervalued.Whenever we can take a muscle and turn it into a steak rather than grinding it or selling it as a roast, we are adding value to the carcass.”
The company behind the new meat has a patent pending for the finalized product. Before you ask yourself why they need a patent the company is not attempting to own a part of every single cow but rather the process used to turn the muscle into a tasty meal on par with filet mignon and New York Strip Steaks.