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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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20943 clicks; posted to Main » on 16 May 2012 at 3:42 AM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-05-15 08:39:59 PM
Let me guess they take pink slime and somehow compress it into a steak.
 
2012-05-15 08:59:02 PM
It's the penis, isn't it? I bet it's the penis.
 
2012-05-15 10:37:21 PM
So, there's ONE 14 oz piece per carcass? What will they call it, The Hipster Steak?

/seems to be a pretty useless, pricey cut-consider you get around 6-8 porterhouses per carcass and how expensive they are
 
2012-05-15 10:47:22 PM
Don't kid yourself Jimmy. If a cow ever got the chance, he'd eat you and everyone you care about!
 
2012-05-15 11:50:12 PM
So we know it's not the Kobe Bryant cut.
 
2012-05-15 11:52:14 PM

robmilmel: So, there's ONE 14 oz piece per carcass? What will they call it, The Hipster Steak?

/seems to be a pretty useless, pricey cut-consider you get around 6-8 porterhouses per carcass and how expensive they are



If it will give each cow an additional $1 or so wholesale price, that adds up quickly.
We slaughter over 35 million cows a year.
 
2012-05-15 11:54:26 PM
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.
 
2012-05-16 12:16:37 AM
"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.
 
2012-05-16 12:26:52 AM

Bunnyhat: robmilmel: So, there's ONE 14 oz piece per carcass? What will they call it, The Hipster Steak?

/seems to be a pretty useless, pricey cut-consider you get around 6-8 porterhouses per carcass and how expensive they are


If it will give each cow an additional $1 or so wholesale price, that adds up quickly.
We slaughter over 35 million cows a year.


Yeah, but we could just start pimping cow tongue (which is simply delish) to wimpy Americans who despite their fat ass don't eat much variety in things and with minimum pushing and a bit of celebrity power get an extra five bucks minimum. And balls. Testicles are simply grand. They're like super tender steak. Scoop those bad boys up and come up with some recipe other than rocky mountain oysters and you're looking at a gold mine.
 
2012-05-16 12:28:01 AM
Gotta hand it to the guy, he's got marketing genius.

"Sup bro. I've invented this secret new cut of beef that tastes a lot like a New York Strip and looks a lot like one too. But it's cool and named after Las Vegas. It's probably too awesome and expensive for you."

Douches everywhere will be lining up for this one.
 
2012-05-16 12:35:16 AM

TAOCHOW: but what if that 14 ounces or less is already being used as part of another cut a steak or a roast.


It's almost a certainty it is.

Bunnyhat: robmilmel: So, there's ONE 14 oz piece per carcass? What will they call it, The Hipster Steak?

/seems to be a pretty useless, pricey cut-consider you get around 6-8 porterhouses per carcass and how expensive they are


If it will give each cow an additional $1 or so wholesale price, that adds up quickly.
We slaughter over 35 million cows a year.


I meant pretty useless to consumers, it'll be premium priced and scarce.
The sellers (carcass) won't see a price bump, some cutting operations will make a bit for a short time from "trendy" chefs buying it for food hipsters- who will quickly realize that it's no better than several other cuts that have greater availabilities and better prices.
 
2012-05-16 12:38:43 AM

doglover: Bunnyhat: robmilmel: So, there's ONE 14 oz piece per carcass? What will they call it, The Hipster Steak?

/seems to be a pretty useless, pricey cut-consider you get around 6-8 porterhouses per carcass and how expensive they are


If it will give each cow an additional $1 or so wholesale price, that adds up quickly.
We slaughter over 35 million cows a year.

Yeah, but we could just start pimping cow tongue (which is simply delish) to wimpy Americans who despite their fat ass don't eat much variety in things and with minimum pushing and a bit of celebrity power get an extra five bucks minimum. And balls. Testicles are simply grand. They're like super tender steak. Scoop those bad boys up and come up with some recipe other than rocky mountain oysters and you're looking at a gold mine.


More testicles means more iron
 
2012-05-16 01:00:28 AM
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.
 
2012-05-16 01:01:10 AM

doglover: some recipe other than rocky mountain oysters an


Rognons blanc a la bourgignnone!
 
2012-05-16 01:03:55 AM

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


In Vegas? You'd be lucky if it was pink.
 
2012-05-16 01:05:02 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.


Tubesteak.
 
2012-05-16 02:25:08 AM
Uh huh. Im so sure nobody ever ate that bit before and now your creative knife works are proprietary. fark off.
 
2012-05-16 02:51:52 AM

Cagey B: Gotta hand it to the guy, he's got marketing genius.

"Sup bro. I've invented this secret new cut of beef that tastes a lot like a New York Strip and looks a lot like one too. But it's cool and named after Las Vegas. It's probably too awesome and expensive for you."

Douches everywhere will be lining up for this one.


No kidding.

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.
 
2012-05-16 02:54:55 AM
www.readingreview.com
 
2012-05-16 03:22:20 AM

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


Compare that with American beef's bullshiat wagyu:

www.presidentexecutiveclub.co.id

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.
 
2012-05-16 03:49:41 AM
Most times I just want a touch of salt and pepper on my steak. But then my neighbour gets the grill going and calls me over.

My neighbour has a marinade recipe that he is unwilling to share.

It turns meat into meat candy. My gawd.

At least he shares the results.
 
2012-05-16 03:49:59 AM
I think I've been eating these in the employee cafeteria for the past twenty years....

/That is when the illegal aliens we hire for GRA/PAD can't sneak anymore out of the hotline ("María, la próxima vez llevar un bolso más grande.").
 
2012-05-16 03:52:10 AM
 
2012-05-16 03:54:21 AM
FTA: "Mata and Gresh have yet to reveal where, exactly, the cut comes from but they've already lined up national suppliers so we should be getting a taste of Vegas at the local butcher shop soon."

I have no butchering experience, just questioning the term "new cut" . This image shows the general location of a strip steak, being in the short loin location: upload.wikimedia.org

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.
 
2012-05-16 03:57:47 AM
Most interesting is the fact that this new cut of meat apparently counts as intellectual property, replete with its own licensing and a patent on the cut's fabrication.

Yeah, that makes sense
 
2012-05-16 03:59:25 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.


Thats what im wondering too...


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.


Actually american waygu is a crossbreed between waygu and good old angus because of american climate and straight waygu wasnt red enough for americans. And the way most americans consume beef, doing the actual kobe thing would be a waste of effort.

/toured an awesome meatpacker today
//getting a kick etc
///although the dude seemes slightly miffed when he was showing us the "kobe" stuff and i asked if hed heard of any plans to regulate the term
 
2012-05-16 04:01:36 AM
Your dog wants it.
 
2012-05-16 04:01:40 AM

GoSurfing: how the hell can you discover a new cut


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.

Now pay me.

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


So, uhm, "yes". They've just decided to cut the cow into non-traditional chunks.

Or they've figured out how to make brain steak.
 
2012-05-16 04:06:06 AM

GoSurfing: upload.wikimedia.org

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.


www.boucheries-nivernaises.com

American butchers still have a handful of cuts to discover...

OG.
 
2012-05-16 04:07:12 AM

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.
 
2012-05-16 04:07:32 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.


There's only one hanger steak on a cow
Just saying
 
2012-05-16 04:10:36 AM

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.


Excepting people have been mutilating cow corpses for millennia. "Not how butchers do it for standardized terminology" is not the same thing as "New". Apple's claim to have invented Euclidean geometry has more validity than this.
 
2012-05-16 04:15:12 AM

digitalpirate: 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.

There's only one hanger steak on a cow
Just saying


Actually isnt the hanger steak a sort of V shaped thing, where you cut in in half. We serve hanger steaks at our restaurant as one of our main steaks, and they come in two sort of shapes
 
2012-05-16 04:15:54 AM

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


The asshole
 
2012-05-16 04:18:06 AM
There's a restaurant near me that has a "Mystery cut" that they call the "Steak A La Bruno". It's a big hunk of beef and quite tasty (about $15 for at least 12 oz of beef) but they always have a limited number of them per day and they won't say where the cut comes from other than "From a cow". It wouldn't surprise me if this was that with a new name. Here's a photo of it:

s3-media3.ak.yelpcdn.com

/"Bruno" supposedly comes from the name of the chef who first introduced it to the restaurant thirty some odd years ago (or more).
 
2012-05-16 04:21:13 AM

GoSurfing: FTA: "Mata and Gresh have yet to reveal where, exactly, the cut comes from but they've already lined up national suppliers so we should be getting a taste of Vegas at the local butcher shop soon."

I have no butchering experience, just questioning the term "new cut" . This image shows the general location of a strip steak, being in the short loin location: [upload.wikimedia.org image 511x301]

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.


Pretty much, your diagram is a little more subdivided than the primal cuts, but you can cut steaks 100 different ways from parts of the rib and the loin and call them 100 different things. A tbone steak for example is a bone in new york strip cut from the front of the loin that didnt have the tenderloin removed. But otoh it could have been processed into a strip steak and the tenderloin could have been processed into fillets or chateaubriand...

Found a pic i found with another article.

live.gourmet.com

The other article said its actually from the front end of the animal, probably somewhere ontop in between (or under?) the chuck and rib primals.
 
2012-05-16 04:22:52 AM
Most interesting is the fact that this new cut of meat apparently counts as intellectual property, replete with its own licensing and a patent on the cut's fabrication.

Recipes are not eligible for copyright, though the name "Vegas Strip Steak" likely is.

However, recipes can be patented under certain circumstances, but I doubt a patent of "Cut the meat here instead of there and DON'T throw it in a grinder" is one that would stand up to a challenge.
 
2012-05-16 04:27:44 AM
FTFA: Most interesting is the fact that this new cut of meat apparently counts as intellectual property, replete with its own licensing and a patent on the cut's fabrication. Mata and Gresh have yet to reveal where, exactly, the cut comes from

Bullshiat.

A patent in this case, will tell you exactly how to cut it, if it's a real patent. Patents are public record. You can look them up. That's the thing about patents - you get a guaranteed monopoly for a set number of years while revealing to everyone the secret to your success. You don't have to cross your fingers, like in the case of Trade Secret hoping an employee or someone else who sees it doesn't let it slip.

This patent doesn't exist. They are taking a normal cut and representing it as something else, I'll bet, for a quick buck.

So much bullshiat here.
 
2012-05-16 04:30:29 AM

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.
 
2012-05-16 04:31:37 AM
100% Kobe Cow Taint

Ask for it by name.
 
2012-05-16 04:39:46 AM
www.the-daf.com

and

farm3.staticflickr.com

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.
 
2012-05-16 04:42:47 AM

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.


Well, I fired off an inquiry for their patent number. We'll see if it's crickets.wav or not.
 
2012-05-16 04:47:38 AM
Its the va jay jay...
 
2012-05-16 04:52:31 AM

doglover:
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.


The photo of American steak you're posting is beautifully marbled. Maybe not über-marbled like real Kobe; but still beautifully marbled.

What people don't understand is that American beef must ALWAYS be inferior other beef. Inferior to Argentinian (because ours is so much "fattier") and inferior to Kobe (because ours "lacks the marbling"). It makes no sense of course... people just like to slag off on American stuff.

FWIW you can get super awesome quality beef in America from pasturized heritage breeds fed only organic.... or you can get crap CAFO bred beef. We've got a lot of variety and discerning consumers have great choice. Unfortunately I live in Germany where beef = recycled dairy cows. At least I'm not in Holland where beef = horse.
 
2012-05-16 04:58:45 AM
They patented a piece of meat.



HACK THE CARCASS
 
2012-05-16 05:01:32 AM

sidcart42: They patented a piece of meat.



HACK THE CARCASS


OCCUPY THE COW!
 
2012-05-16 05:05:42 AM
New York strip steak.

Non-story.

/Goddamn foodies.
 
2012-05-16 05:11:49 AM

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.
 
2012-05-16 05:17:38 AM
So they found out that Rosie O'Donell does have a soft spot afterall.
 
2012-05-16 05:19:17 AM

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'.
 
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