Official new type of steak?

[logic]

Hey everyone, I was browsing the web at work (as usual) and ran across this article on gizmodo.com. Apparently there is going to be a new official cut of steak that was previously labeled "undervalued"? I dont know what that means, but figured it could be cool to post it here.

Turns out that what happens in Vegas no longer stays in Vegas—and that's a good thing. A self-proclaimed Meat Geek has teamed up with Oklahoma State University to devise the first new style of steak in years.
"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."

http://gizmodo.com/5910505/steak-spe...ew-cut-of-beef

oh and hope I am following the correct guidelines as far as posting links and article stuff from other websites. I cant remember all the details in the rules.

[Will work for bbq]

I was wondering where exactly the cut was coming from then read this.

this new cut of meat apparently counts as intellectual property, replete with its own licensing and a patent on the cut's fabrication

So that steak also went from being called "undervalued" to being probably overpriced.

[TonyT]

Interesting. They actually have a website up specifically for the Vegas Strip Steak. Looks like they have 3 suppliers as well.

[logic]

Originally Posted by Will work for bbq

...So that steak also went from being called "undervalued" to being probably overpriced.

That was my inital thoughts on the whole deal. I think its gonna be expense for a while, then once everyone figures out its not better than anything else available, they will bring it down to a normal price. Thats when I plan on buying one just to say I have tried it.

[thejoda]

I just saw this today and figured it had previously been posted here. I wonder what it used to be...

How can you patent a certain part of beef?

[colonel00]

Heard about this on the radio yesterday. My reaction: Meh

[bigabyte]

My guess is that it is a bunch of stuff glued together.

[KnucklHed BBQ]

I'm sure someone else has already been cutting steaks from the same piece of meat... it's not like cattle got a new muscle all of a sudden...

Originally Posted by bigabyte

My guess is that it is a bunch of stuff glued together.

A Trump McRib Steak??

[bigabyte]

I don't think you can get a patent for a cut that has been done before though. It would have to involve an original process.

[Smoke & Beers]

This is the same way the flat iron steak came about several years ago...except I believe it was "discovered" at the University of Nebraska.

When I used to work in the meat industry many years ago, we were cutting short ribs up for $1.00 trim product that went into hamburger. Then, they began marketing the short ribs to Japan & Korea and the price went from $1.00 to $7.00.

It's a gold mine Jerry!

[Q-Dat]

I gotta think that when a butcher purchases primal cuts from his supplier, that they are 100% his to do whatever the heck he wants to with them. I really don't think they can stop anyone from cutting it and selling it. Most likely they will just call it something else, and the Vegas people will be left holding a worthless patent.

[Cast Iron Chef]

Come to my house I'll cook you a real Vegas steak for $29.99.

[KnucklHed BBQ]

Originally Posted by bigabyte

I don't think you can get a patent for a cut that has been done before though. It would have to involve an original process.

I was thinking more along the lines that somewhere, or someones been cutting it, but it's been unnamed or forgotten about... Like chuck eye, you can find it in many places but most have never heard of it or seen it

[BluesDaddy]

I believe Meathead talked about this cut on Rempe's show a couple weeks ago. The gist was, it's a separate muscle, but buried within a typically larger cut and was a lot of trouble to get out. Since the muscle itself is tender, and meat processors are always looking for ways to maximize return, a new cut was developed.

[landarc]

Looks to me like a 'shoulder petite tender', a piece of the clod, but, from the internal muscles. Of late, as prices for the more well known cuts have gone up, and demand for steaks and beef in general has gone up in restaurants, alternate steak cuts have become more desirable.

Licensing is purely for the name, the patent may be for the process and not the cut, which means that the shape and form are patented, but, the actual cut can be removed from the carcass and sold under a different name.