Beef has always come from a cow. But cows and the beef they produce have substantially improved over the past decade. While beef cuts are as juicy and tender as ever and consumers have as many choices as there are tastes, the beef industry continues to look for new ways to deliver its product and keep consumers satisfied.
The Vegas Strip Steak is now the newest cut to hit menus. The 14-ounce steak can be cut into smaller portions but boasts tenderness on par with the New York Strip Steak, a robust flavor and has a visual appeal that helps with plating and presentation.
The cut was crafted by Dallas, Texas, meat scientist Tony Mata, and comes from the muscle under the animal’s shoulder blade. Mata and others believe there are still a few more cuts to mine from the well-researched animal – the Vegas Strip Steak proves as much.
It’s people like Mata who allow the beef industry to consistently evolve and enhance its offerings. As consumers continue to demand more affordable options, both at home and in restaurants, the beef industry continues to respond.
As cattle owners, it’s both inspiring and rewarding to see scientists and processors finding even more opportunities for our animals. We work hard to raise high-quality animals so chefs and mothers alike can serve tasty, high-quality beef.
Learn more about the Vegas Strip Steak at http://vegasstripsteak.com/site/