OSU university-wide involvement aids in discovery of the Vegas Strip Steak
Efforts of Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center, department of animal science, Technology Development Center and The Ranchers Club restaurant assisted in the discovery of the “newest” cut on the beef carcass.
By Kylee Willard
FAPC Communications Graduate Assistant
(Stillwater, Okla. – May 1, 2012) Efforts of Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center, department of animal science, Technology Development Center and The Ranchers Club restaurant assisted in the discovery of the “newest” cut on the beef carcass.
“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,” said Jacob Nelson, FAPC value-added meat processing specialist. “The Vegas Strip Steak is the latest and perhaps last steak to be found on the beef carcass.”
With more than 30 years of beef carcass research and development, Tony Mata of Mata & Associates approached Nelson and the FAPC with the possibility of a new steak.
“Initially, the cut was labeled as undervalued,” Mata said. “This muscle produces a steak that is on par with or better than today’s most popular steaks.”
The FAPC extended a hand to Mata in the areas of technical assistance, facility availability and industry application.
“From coolers, freezers and cutting rooms to the on-site USDA inspectors, the staff and facility availability at the FAPC made this new steak find possible,” Nelson said. “It is the mission of the center to discover, develop and deliver technical and business support to spur growth of value-added food and agricultural products, and the FAPC did just that in this instance.”
Other university involvement trickled through OSU’s department of animal science, Technology Development Center and The Ranchers Club restaurant.
“The Vegas Strip Steak discovery required other OSU resources,” Nelson said. “The department of animal science provided some preliminary objective evaluation of beef steak tenderness attributes.”
Following the discovery of the muscle capable of producing a steak comparable to the New York Strip, the next step was to protect the beef carcass find. Steven Price, associate vice president for technology development of the Technology Development Center at OSU, assisted the team in protecting their find.
“Dr. Price and the Technology Development Center provided initial patent guidance and still assists with the varying aspects of intellectual property,” Nelson said.
Additionally, as part of OSU’s School of Hotel and Restaurant Administration and the College of Human Sciences, The Ranchers Club had a hand in preliminary preparation, plating and tasting of the new steak.
“The Ranchers Club prepared and hosted small tastings of the steak,” Nelson said. “Chef Pritchett and his culinary staff were very gracious in assisting in this process and did a tremendous job.”
As a result of the university-wide efforts, the Vegas Strip Steak took center stage for the first time at the Protein Innovation Summit in Chicago, Ill., on April 17, 2012.
More information about the Vegas Strip and the discovery efforts can be found at www.vegasstripsteak.com.
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