Science marches on with a new discovery

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**Relapse**

http://www.foxnews.com/leisure/2012/05/17/new-cut-steak-discovered/?intcmp=obnetwork

I shall follow this story closely.

**Coolyo294**

Mmmm. Steak. It's almost as good as bacon.

**Bromsy**

I approve. Good name, too.

**azazel the cat**

The part about the IP rights associated with it just makes me annoyed to the point that I shall never order this thing.

**Bromsy**

I suppose that is somewhat annoying.

**AustonT**

"I have 'invented' a new cut of steak"
"really from where"
"I can't tell you"
"why hasn't anyone done this before"
"Innovation in cutting technique yields a new cut of meat"
"You are totally upselling beef penis and calling it the Vegas Strip aren't you?"
"I can't tell you"
"It's tube steak"

**Dreadwinter**

I look forward to eating this covered in bacon and cheese at a steakhouse franchise soon!

**KingCracker**

AustonT wrote:"I have 'invented' a new cut of steak"
"really from where"
"I can't tell you"
"why hasn't anyone done this before"
"Innovation in cutting technique yields a new cut of meat"
"You are totally upselling beef penis and calling it the Vegas Strip aren't you?"
"I can't tell you"
"It's tube steak"

Thats kindda how Im looking at it. Im sorry, but if they havnt discovered this magical cut until now, then its fething made up. Its not like a Cow is the ocean, I can believe it when they make new discoveries down there, but a cow? No way

**Blitza da warboy**

I don't think beef penis would even taste good as the spongy part of the penis would be too chewy. Know the anatomy of sexual organs people!

**AustonT**

Examine the evidence:
1. The "new" cut is not a part of the cow currently used as a roast or steak. So it's not a re-cut of another steak.
2. It yields a single 14oz cut of steak
3. Cows are bilateral
4. Cow Penis sold whole in stores normally tips in at about 3 lbs.

I present to you the flattened and trimmed tube steak.

**biccat**

The guy has a patent pending since 2007 on "Restructured meat product."

The present invention is broadly concerned with restructured meat products which can be formed into steak-like products having improved texture, flavor, and juiciness

Basically you take strips of meat and ground beef, soak them in brine, and form it into a "steak-like product."

I'll pass.

**streamdragon**

Going to agree with biccat on this one. It's basically the scrapple of beef it seems, dressed up nicely and called a steak.

I'll stick to ribeye, thank you very much.

**AustonT**

biccat wrote:The guy has a patent pending since 2007 on "Restructured meat product."

The present invention is broadly concerned with restructured meat products which can be formed into steak-like products having improved texture, flavor, and juiciness

Basically you take strips of meat and ground beef, soak them in brine, and form it into a "steak-like product."

I'll pass.

Supposedly this patent specifies a number of cuts and yields a single 14 oz cut. I imagine if it were a constructed meat product the yield would be larger. Not that anyone knows for sure. One of my favorite quotes from a different discussion on this was, "yeah 'Vegas Strip' sounds better than 'Labia Strip'" At least I'm not the only one that thinks it's genitalia.

**biccat**

AustonT wrote:Supposedly this patent specifies a number of cuts and yields a single 14 oz cut. I imagine if it were a constructed meat product the yield would be larger. Not that anyone knows for sure.

In the realm of pure speculation, my guess is that he has identified specific cuts that provide specific flavors that he is looking for, and filed another patent just on those very specific cuts and their combination.

**AustonT**

oh we are on different pages, when I say cuts I mean knife strokes. His patent is apparently based on location and knife strokes according to what I've read.

**biccat**

AustonT wrote:oh we are on different pages, when I say cuts I mean knife strokes. His patent is apparently based on location and knife strokes according to what I've read.

Could be.

I'll stick with a ribeye or tenderloin myself. New York Strip is...bleh.

**AustonT**

biccat wrote:
AustonT wrote:oh we are on different pages, when I say cuts I mean knife strokes. His patent is apparently based on location and knife strokes according to what I've read.

Could be.

I'll stick with a ribeye or tenderloin myself. New York Strip is...bleh.

Really? I normally cut our roasts and steaks from primals and my preference is Ribeye, but I also like the New York. It makes a great roast, and if you select the piece for marbleing the NY can be as good as a Ribeye.

**biccat**

I was referring to steaks. I find the New York Strip to be tough and less flavorful than the Ribeye.

Although, I like the idea of getting a primal. I smoked some beef short ribs this weekend that were fantastic. I saw a great recipe for smoked prime rib steaks (smoke the primal, then cut and grill steaks individually) and I'm interested in trying it.