I went to your link and read the story. In the story there is a link to Vegas Strip website. In that link is a picture of what looks like half of a flat iron steak (half the long way). I'm not sure, I'd like to see the underside. We sell flat iron cut that way where I work and have for the 10 years I've been there and probably at least twice that long. I don't know why any of the several articles I looked at in the connecting links don't say "flat iron", or "from the chuck" but instead say they invented a new cut. Sounds like marketing that a lot of people will fall for. I don't know they think they can patent it. They can patent a name, but can you patent flat iron?
It is one of the more popular items in our counter.
-- Edited by Burgermeister on Tuesday 15th of January 2013 02:40:53 PM
On April 17, 2012, the Vegas Strip Steak was unveiled exclusively as the “newest” beef steak at the Protein Innovation Summit in Chicago, Ill. “The Vegas Strip Steak is the latest and perhaps last steak to be found from the beef carcass,” said Jacob Nelson, Robert M. Kerr Food & Agricultural Products Center value-added meat processing specialist. Nelson along with Tony Mata, Mata & Associates, and Rick Gresh, chef at David Burke’s Primehouse at The James Hotel in Chicago, Ill., arranged an invitation only dinner for the first sampling of the steak at the Trump International Hotel & Tower. “The Vegas Strip Steak was well received by the audience,” Mata said. “They tasted it, loved it and applauded.” With more than 30 years of beef carcass research and development, Mata, the self-proclaimed Meat Geek, approached Nelson and Oklahoma State University’s FAPC with the possibility of a new beef carcass cut. “Initially, the cut was labeled as undervalued,” Mata said. “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.” In the research and development phase, the Vegas Strip Steak was compared against the New York Strip, Petite Filet and Flat Iron Steak. “This muscle produces a steak that is on par with or better than today’s most popular steaks,” Mata said. Vegas Strip Steak attributes of tenderness, flavor and appearance appeal to consumers. “The tenderness of the Vegas Strip Steak is comparable to the New York Strip Steak,” Mata said. “It does not require aging or marinating to achieve tenderness and its visual appeal enhances the steak eater’s overall enjoyment.” The Mata-Nelson duo worked to perfect and patent the fabrication of the cut. “This steak can be fabricated from 4 ounces to 12 ounces,” Nelson said. “Versatility of this steak allows it to be utilized across a wide range of food service sectors.” To bring the find to fruition past harvesting, Mata met with Chef Gresh to verify culinary performance of the Vegas Strip Steak. “I am excited about the opportunities this new steak brings to menus,” Gresh said. With a patent pending, the cut has yet to be identified to the general public. However, two suppliers are fabricating the cut and interested parties can be licensed to use the cut. “Given the history of the beef industry, the discovery of a new beef steak that has never before been fabricated and marketed could appear to be an impossibility,” Nelson said. “But the FAPC, together with Dr. Mata and Chef Gresh, have made this impossibility a reality.” More information about the Vegas Strip and the discovery efforts can be found on the Vegas Strip Steak website.
just alot of hype-once "they" started calling swiss steak ....western grillers, its gone too far... you throw a swiss steak on a grill, good luck with that
i talked to someone today that said he saw some and they are looking like a flat iron,,,,but rougher looking just like burger said
I call B.S.... its nothing more than a flat iron....Some people have to just rile up the industry with senselessness....
I agree, however:
The flat iron is one of my favorite cuts, but not the way it's cut for Vegas Strip, or as I said above, also where I work. I LOVE that flat piece of thin tendon like thing (what is it really?) that's between both sides. It cooks up so delicious! It's sort of melts or becomes gelatin like when cooked. But for some reason they and we remove it. If you sell a lot of em, they create a lot of trim too. And it's lots of labor to skin both sides and remove the middle nicely. You waste time, generate too much trim, only to make it a less delicious cut.
