After more than 10,000 years of domestication, you wouldn’t think there’s much left to discover about a cow’s anatomy. At the Protein Innovation Summit in April, a team of meat scientists announced the “discovery” of the so-called Vegas Strip Steak.
The new cut (VegasStripSteak.com) was actually developed by Tony Mata, principal of Mata & Associates, and Oklahoma State University, which is trademarking the name, applying for a patent on the process for carving the cut from the carcass and overseeing its licensing.
Tender added the new steak to its nightly specials in July, and sales were brisk. ”Our biggest challenge is that, because only a few producers are authorized to sell the product, we can’t keep enough on hand to meet the demand. As soon as I get the steaks, they are gone the same day,” Fazel says. He’s been offering the steak rubbed with seasonings and sliced over a salad or seasoned with sea salt and freshly cracked black pepper, and brushed with a blend of butter and rendered wagyu fat.
Mata and Oklahoma State University are mum about exactly where on the animal the steak originates, offering only that it is from a muscle that is generally ground. This offers consumers a cheaper alternative to the New York strip in a steak that’s been rated by OSU scientists as just as tender.