Steak lovers rejoice, a new type of steak has been found!
Thanks to a meat specialist, the new cut of steak was revealed at the Innovation Summit in Chicago in April, according to Dovers Cattle Network (DCN). They are calling the new slab of meat the Vegas Strip steak.
In honor of the new type of cut, a unique dinner was set up by Rick Gresh, the chef at David Burke’s Primehouse, and it was held at The James Hotel and other locations, this way leaders in the industry would be able to sample the newly discovered cut at Trump International Hotel & Tower, according to Business Insider.
“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.”
Jacob Nelson, meat processing specialist at the Robert M. Kerr Food & Agricultural Products Center of Oklahoma State University, explained what part of the cow the Vegas Strip Steak comes from: “The Vegas Strip Steak is the latest and perhaps last steak to be found from the beef carcass.”
The new cut can be made for consumers anywhere from 4 to 12 oz of meat. People within the industry are really excited because now they know they can use more parts or their cattle. It seems like a win-win for everyone.
On it’s website, Vegas Strip Steak, they described the new cut of meat by saying:
“There’s nothing else quite like steak and it epitomizes the pleasure of eating beef. That’s what prompted a meat scientist, a chef and a university to team up to find a new steak, saving an undervalued muscle from the fate of the grinder and moving it to a far more valuable place – the center of the plate.”
It’s still unclear when the Vegas Strip Steak will be ready for mass consumption.
