Apparently, science has discovered a new cut of steak:
“The Vegas Strip Steak is the latest and perhaps last steak to be found from the beef carcass,” said Jacob Nelson, a value-added meat processing specialist (and owner of the best job title of all time) at the Robert M. Kerr Food & Agricultural Products Center of Oklahoma State University. The Vegas Strip is the brainchild of Tony Mata, of industry group Mata & Associates, who approached Nelson and the FAPC for help developing the cut. “Initially, the cut was labeled as undervalued,” Mata told the Drovers Cattle Network. “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 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.”
Wonderful news, though it is sad to think my children may grow up in a world where new cuts of steak are not being discovered. Hudson Meats, Victor Churchill, you know what to do.
Hmmm, I’m sceptical. I’ve got a feeling the Vegas steak is mostly earlobes and meat glue.