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(Gizmodo)   New cut of beef discovered: "The flavor is comparable to the New York Strip Steak. It does not require aging or marinating to achieve tenderness." Kinda makes you wonder... What else have those damn cows been holding out on us?   (gizmodo.com) divider line 195
    More: Cool, New York strip steak, cut of beef, Oklahoma State University, cattle, flavors, finds  
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20952 clicks; posted to Main » on 16 May 2012 at 3:42 AM (3 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-05-16 05:23:36 AM  

doglover: That's what unchecked capitalism gets you in the end: inferior product at inflated prices.


I completely agreed with you up to this point. We can't get this kind of beef because the USDA won't let it into the country. Not sure that counts as unchecked capitalism.
 
2012-05-16 05:25:53 AM  

LowbrowDeluxe: DjangoStonereaver: New York strip steak.

Non-story.

/Goddamn foodies.

I'm skeptical, but you sound distinctly like someone who throws a roast on the grill and calls it a 'big steak'.


I'm no foodie, but I do know my way around the various cuts of steaks thanks
to Alton Brown. This is just an attempt to gouge gullible foodies for their
PBR-scented cash by marketing an existing cut of meat in a new way.
 
2012-05-16 05:39:41 AM  
No Cows With Guns reference? Son I am disappoint.
 
2012-05-16 05:42:11 AM  
A new part of the cow, huh? Named after Las Vegas, you say? And you aren't mentally retarded at all? Interesting.
 
2012-05-16 05:45:11 AM  
 
2012-05-16 05:46:21 AM  
doglover What you said +1 Americans pay the most for the least. Always always always.......God, glad I do not live in that country anymore........
 
2012-05-16 05:47:31 AM  
My guess is that it's taken from at the very end of the neck, right before the chuck cuts start. Before now, it was probably a part that ended up in the pink slime.
 
2012-05-16 05:51:35 AM  
Chariset.>I'm still wondering where on earth a cut of beef could be where you'd only get one per cow. Cows are bilateral animals.
Well like the guy said "it's the penis"
 
2012-05-16 06:04:52 AM  

bubo_sibiricus: I do believe I found the patent for Steak-Ums, though.


Now that, is awesome.
 
2012-05-16 06:15:19 AM  
And people believe this?
 
2012-05-16 06:19:58 AM  

ArkAngel: Don't kid yourself Jimmy. If a cow ever got the chance, he'd eat you and everyone you care about!


www.duetsblog.com
 
2012-05-16 06:23:40 AM  

Chariset: I'm still wondering where on earth a cut of beef could be where you'd only get one per cow. Cows are bilateral animals.


Not if they're Nevada nuclear waste storage site cows.
 
2012-05-16 06:29:39 AM  

beefoe: doglover: That's what unchecked capitalism gets you in the end: inferior product at inflated prices.

I completely agreed with you up to this point. We can't get this kind of beef because the USDA won't let it into the country. Not sure that counts as unchecked capitalism.


The point he was trying to make is that beef farmers here won't take the time to properly produce kobe beef, so they make some shiatty knock off and label it as kobe. There's nothing stopping that quality of kobe from being sold in the U.S. except profit over time calculations.
 
2012-05-16 06:35:32 AM  

violentsalvation: Uh huh. Im so sure nobody ever ate that bit before and now your creative knife works are proprietary. fark off.


Exactly - I'd love to meet the Indiana Jones of butchery who "discovered" this amazing cut of meat that no human being in the annals of history has ever managed to flesh out.

Incidentally, I've got a patent pending on a revolutionary new way of surfing Fark that I've discovered. It involves opening the links in tabs and then closing them with a key command when I am finished with each, but I don't want to say too much just yet.
 
2012-05-16 06:55:15 AM  
Robert M. Kerr Food & Agricultural Products Center of Oklahoma State University

Bovine University!
 
2012-05-16 06:59:43 AM  

jtown: The second one reminds me of my neighbor's horses. Whenever I go outside, they're gathered in one spot and casually disperse in random directions when they see me.


Woody: I don't get the 'Farside'
Cliff: Well you see, Woody, the cows are acting like normal people. When a car comes by, they act like cows, and the when it's gone they act normal again. It's suggesting they're smarter than we think.
Woody: I just meant I don't get The Far Side in my newspaper at home but thanks for treating me like a one year old.
 
2012-05-16 07:00:52 AM  

bubo_sibiricus: WhyteRaven74: bubo_sibiricus: Bullshiat.

About a year ago I was watching a show where they were showing a french fry factory. The said they couldn't show how the potatoes actually get cut into fries because it's a "secret patented" process. Yeah about 10 minutes later I was looking at the patent for the actual process.

Follow-up.

Since 1976 there are 20 patents granted with "steak" somewhere in the title. None of them are this. The most closely related one is the one where "you can get a round disk steak-like cut out of the primal cuts" patent from 2008.

I do believe I found the patent for Steak-Ums, though.

But this?

No patent. Not granted anyway. They didn't say "patent pending" on their website just "patented."

The odour of barnyard is strong.


From the original DCN article: "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."
 
2012-05-16 07:03:21 AM  
submitted too soon...

The only patent with this dude's name on it is "Restructured Meat Product"

I'm guessing the two are related.
 
2012-05-16 07:09:12 AM  

mikewadestr: So they found out that Rosie O'Donell does have a soft spot afterall.


She appears to have several. There's the one around her middle, the one between her ears, ....
 
2012-05-16 07:09:42 AM  

violentsalvation: Uh huh. Im so sure nobody ever ate that bit before and now your creative knife works are proprietary. fark off.

 
2012-05-16 07:15:18 AM  

Chariset: I'm still wondering where on earth a cut of beef could be where you'd only get one per cow. Cows are bilateral animals.


Thank you.
 
2012-05-16 07:15:47 AM  
Bovine gerrymandering!
 
2012-05-16 07:28:38 AM  
The cut is right next to the cow's poison gland, so hopefully the butcher knows what he is doing.
 
2012-05-16 07:30:09 AM  
I work with meat and this article smells of pretentious bullshiatery.
 
2012-05-16 07:35:17 AM  
De-gawker-fied link


http://www.cattlenetwork.com/cattle-news/Group-annoucnes-breakthrough - with-discovery-of-new-steak-cut-150676755.html


Those gawker paychecks must still be clearing.



/// link to the original site ffs.
 
2012-05-16 07:40:47 AM  

GoSurfing: So uh, wouldn't this "new cut" probably just be an overlap of two existing sections of the cow?


yup. That's exactly what happened with the "flat iron" steak. Slightly different way of cutting the shoulder, but with a hipster name.
 
2012-05-16 07:58:02 AM  

GoSurfing: ArcadianRefugee: Because it's exactly that: a cut. They just "discovered" a new way to cut the cow up to produce a steak that offers people a different experience. Think cutting vertically through the rib/plate. Yay! New taste experience.

Gotcha on that, just the whole thing seems like marketing bs. People have been carving up the cow many years now, and if someone didn't discover this cut before and capitalize on it then, I'd wager it isn't worth eating now.


Or maybe you're just not cool enough for the Vegas Strip Steak?

/It's going to be EXTREME
 
2012-05-16 08:00:04 AM  

mavexe: beefoe: doglover: That's what unchecked capitalism gets you in the end: inferior product at inflated prices.

I completely agreed with you up to this point. We can't get this kind of beef because the USDA won't let it into the country. Not sure that counts as unchecked capitalism.

The point he was trying to make is that beef farmers here won't take the time to properly produce kobe beef, so they make some shiatty knock off and label it as kobe. There's nothing stopping that quality of kobe from being sold in the U.S. except profit over time calculations.


I did understand what he said, that's why I said I agree with him, up to the point of blaming capitalism. Kobe beef isn't really a type of beef, but rather beef from Kobe Japan that is produced by paticular cattle and entails a complicated feeding and care regimen.. There are all sorts of other areas that produce similar beef in Japan and some think this other beef is better than Kobe.

The reason real Kobe-style beef isn't sold in the US is that the vast majority of Americans don't like the taste of this super fatty beef and even fewer are willing to pay the $100/pound for it. The fact that beef is sold under the Kobe name in the US is essentially theft of a trademark, just like when you buy "burgundy" that doesn't from Burgundy, France. Theft of a brand name is anathema to capitalists.
 
2012-05-16 08:05:14 AM  

doglover:
But no, American beef companies just want to serve the same product but get the premium pricing of other things. That's what unchecked capitalism gets you in the end: inferior product at inflated prices.


Thank God for the Communist Japanese and their delicious meats. I'm off to load up on North Korea tenderloins, I'll be right back.

/Seriously, how do you manage to inject partisan DERP into a thread about steak?
 
2012-05-16 08:05:49 AM  

TAOCHOW:

For the most part the average steak cut is steak no matter what you call the cut, often the only difference is price.


You must buy really shiatty meat.
 
2012-05-16 08:10:51 AM  

mavexe: beefoe: doglover: That's what unchecked capitalism gets you in the end: inferior product at inflated prices.

I completely agreed with you up to this point. We can't get this kind of beef because the USDA won't let it into the country. Not sure that counts as unchecked capitalism.

The point he was trying to make is that beef farmers here won't take the time to properly produce kobe beef, so they make some shiatty knock off and label it as kobe. There's nothing stopping that quality of kobe from being sold in the U.S. except profit over time calculations.


It's still a ridiculous statement. You're tying a country's regulation of their economy to the quality of their beef. Which would only make sense if the US and Japan were the only countries in the world and you somehow successfully demonstrated that the reason Japan has proper Kobe beef is because the government supports the industry. Which eventually leads into an argument for farm subsidies. The whole thing is just nonsensical, it's American Exceptionalism at it's most absurd. And I won't even get into describing America's economy as "unchecked capitalism"....
 
2012-05-16 08:10:54 AM  

SweetDickens: doglover What you said +1 Americans pay the most for the least. Always always always.......God, glad I do not live in that country anymore........


So are we...
 
2012-05-16 08:12:30 AM  

beefoe: The reason real Kobe-style beef isn't sold in the US


We grow it and sell it in Vermont.
that's a state in the US.
 
2012-05-16 08:13:43 AM  

vudukungfu: beefoe: The reason real Kobe-style beef isn't sold in the US

We grow it and sell it in Vermont.
that's a state in the US.


Probably not like that, no.
 
2012-05-16 08:14:21 AM  

beefoe: The reason real Kobe-style beef isn't sold in the US is that the vast majority of Americans don't like the taste of this super fatty beef and even fewer are willing to pay the $100/pound for it.

they would order it well done and the resulting quantity and strength of facepalms would initiate a fusion reaction, killing all life on Earth.
 
2012-05-16 08:23:12 AM  

doglover: AbbeySomeone: doglover: "The Vegas Strip Steak is the latest and perhaps last steak to be found from the beef carcass," said Jacob Nelson, a filthy lying son of a biatch.

They just found it? What a crock. More like beef prices may be falling and need a trendy boost.

OTPH, mm, steak. Yeah, I want to try one just to um, call them on their BS.



They're just too lazy to actually do the Kobe beef thing and make real difference in the meat. You give a cow deep tissue massage, straight up good food, and even a brewski or twoski every day and you'll soon see

[luciesfarm.com image 576x383]


Compare that with American beef's bullshiat wagyu:

[www.presidentexecutiveclub.co.id image 423x251]

Yeah, it's the same breed of cow. But that's meaningless because there's no marbling, which is where the flavor (and thus the price) come from.

But no, American beef companies just want to serve the same product but get the premium pricing of other things. That's what unchecked capitalism gets you in the end: inferior product at inflated prices.


I'll take unchecked capitalism over unchecked socialism any day.
 
2012-05-16 08:23:22 AM  

TAOCHOW: In other words after butchering a cow which generally yields a couple hundred pounds of beef cuts and being left with only so many roast, steaks and then the rest is ground up into hamburg they found 14 ounces that previously was missed by butchers throughout the ages? --Wow

Of course they want to charge to tell where the spot is, but what if that 14 ounces or less is already being used as part of another cut a steak or a roast.

For the most part the average steak cut is steak no matter what you call the cut, often the only difference is price.


I'm guessing it's the short rib. That meat is pretty dang tender, flavors easily, cooks easily, and isn't typically used for steaks. Except, of course, that I've been grilling them as steaks for years.

/learned about it from a Taiwanese room-mate.
//very tasty.
 
2012-05-16 08:24:06 AM  

PsiChi: violentsalvation: Uh huh. Im so sure nobody ever ate that bit before and now your creative knife works are proprietary. fark off.


THIS
 
2012-05-16 08:24:09 AM  

vudukungfu: We grow it and sell it in Vermont.
that's a state in the US.


Not the same thing....
The stuff raised in America is a hybrid of Wagyu with some other kind of American cattle breed. It's not treated the way Kobe beef in Japan is. It's essentially a fairly ordinary beef overpriced because it's fraudulently being called "Kobe".

People hear the term "Kobe" and they know Kobe is supposed to be some of the best steak in the world. But actual Kobe steak is not allowed to be sold in America. At least, the real stuff imported from Japan.

This is a hybrid that's not treated the way they're treated in Japan. They're expecting the pedigree to somehow add more quality but it's treated just the same as the rest of American beef. Poorly. If you treat your animals like crap in a factory farm environment, it's still going to be just as bad as the rest of the beef in America, regardless of its pedigree.
 
2012-05-16 08:24:23 AM  
My favorite underutelized cut of beef is the teres major. Comparable to a filet mignon in tenderness, but it has more marbling & flavor.
 
2012-05-16 08:25:16 AM  

cajunns: Chariset.>I'm still wondering where on earth a cut of beef could be where you'd only get one per cow. Cows are bilateral animals.
Well like the guy said "it's the penis"


Do cows have them? Now, if they were getting this new cut from a bull,....
 
2012-05-16 08:25:29 AM  

SharkTrager: vudu
Probably not like that, no.


Mouth watering Citation
 
2012-05-16 08:26:11 AM  

CaliNJGuy: doglover: AbbeySomeone: doglover: "The Vegas Strip Steak is the latest and perhaps last steak to be found from the beef carcass," said Jacob Nelson, a filthy lying son of a biatch.

They just found it? What a crock. More like beef prices may be falling and need a trendy boost.

OTPH, mm, steak. Yeah, I want to try one just to um, call them on their BS.



They're just too lazy to actually do the Kobe beef thing and make real difference in the meat. You give a cow deep tissue massage, straight up good food, and even a brewski or twoski every day and you'll soon see

[luciesfarm.com image 576x383]


Compare that with American beef's bullshiat wagyu:

[www.presidentexecutiveclub.co.id image 423x251]

Yeah, it's the same breed of cow. But that's meaningless because there's no marbling, which is where the flavor (and thus the price) come from.

But no, American beef companies just want to serve the same product but get the premium pricing of other things. That's what unchecked capitalism gets you in the end: inferior product at inflated prices.

I'll take unchecked capitalism over unchecked socialism any day.


How about just taking Capitalism checked by Socialism (which is itself a democracy-friendly, moderated form of communism, something I assume you didn't know given your comment). It works in Japan, and it worked pretty damn well in Europe until they decided to turn the EuroZone into an experiment in unregulated financial markets.
 
2012-05-16 08:31:18 AM  

bdub77: Let me guess they take pink slime and somehow compress it into a steak.


Sign me up.

I would happy take lean, formed meat that has all those other qualities...
 
2012-05-16 08:35:39 AM  

Heron: CaliNJGuy: doglover: AbbeySomeone: doglover: "The Vegas Strip Steak is the latest and perhaps last steak to be found from the beef carcass," said Jacob Nelson, a filthy lying son of a biatch.

They just found it? What a crock. More like beef prices may be falling and need a trendy boost.

OTPH, mm, steak. Yeah, I want to try one just to um, call them on their BS.



They're just too lazy to actually do the Kobe beef thing and make real difference in the meat. You give a cow deep tissue massage, straight up good food, and even a brewski or twoski every day and you'll soon see

[luciesfarm.com image 576x383]


Compare that with American beef's bullshiat wagyu:

[www.presidentexecutiveclub.co.id image 423x251]

Yeah, it's the same breed of cow. But that's meaningless because there's no marbling, which is where the flavor (and thus the price) come from.

But no, American beef companies just want to serve the same product but get the premium pricing of other things. That's what unchecked capitalism gets you in the end: inferior product at inflated prices.

I'll take unchecked capitalism over unchecked socialism any day.

How about just taking Capitalism checked by Socialism (which is itself a democracy-friendly, moderated form of communism, something I assume you didn't know given your comment). It works in Japan, and it worked pretty damn well in Europe until they decided to turn the EuroZone into an experiment in unregulated financial markets.


How about no.
 
2012-05-16 08:39:10 AM  
There's a Politics tab, guys...
Please take your discussion of capitalism vs. socialism vs. communism there...

This is about steak.
 
2012-05-16 08:41:40 AM  

vudukungfu: SharkTrager: vudu
Probably not like that, no.

Mouth watering Citation


Being Wagyu doesn't make it Kobe, no matter what they call it. There's much more to it than just the breed. Lots of American ranchers are calling their Wagyu beef Kobe, but it's not. Also, as stated earlier, the chances are that "Wagyu" is cross bred with Angus.

Even in Japan being Wagyu doesn't make beef Kobe beef.
 
2012-05-16 08:45:18 AM  
i.imgur.com
 
2012-05-16 08:46:04 AM  

GoSurfing: So uh, wouldn't this "new cut" probably just be an overlap of two existing sections of the cow? I mean, there's a finite amount of cow, it didn't grow anatomy...how the hell can you discover a new cut. If I had to make a guess, I bet it's just an overlap between the sections, I dunno. I don't know anything about beef to this extent.


Not really, any "overlap" would usually have a layer of connective tissue between them. No one has really "discovered" any new cuts, just new ways of cutting the crappy stuff away from meat that was going to be hamburger.
 
2012-05-16 08:46:05 AM  

SharkTrager: the chances are that "Wagyu" is cross bred with Angus.


I doubt the frozen semen had any Arby's in it.
 
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