Vegas Strip Steak muscle revealed

• Posted on 27th August 2013
• in Dr. Tony Mata, Jake Nelson, Media Coverage, New Steak, Oklahoma State University, OSU, Patents, Protein Innovation Summit, Robert M. Kerr Food & Agricultural Products Center, Uncategorized
• by stripmin

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Let’s get this out of the way: It’s the subscapularis.

The Vegas Strip Steak, developed by meat scientist Tony Mata in conjunction with researchers at the Oklahoma State University’s Robert M. Kerr Food and Agricultural Products Center, is fabricated from the tender muscle sandwiched alongside the shoulder clod – a typically undervalued muscle that, until now, had been sent to the grinder.

Oklahoma State has announced that Mata and Jacob Nelson, value-added meat processing specialist at the university, have filed the patent with the World Intellectual Property Organization.

Target market: Foodservice

One year after it debuted at the Protein Innovation Summit, the process to extract the steak is patent-pending, and the new beef cut is ready to market. Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center is helping to promote and launch the Vegas Strip Steak into the foodservice market.

Currently it’s being processed by Creekstone Farms and Agri Beef Co. and is portioned into three sizes: 4-6 ounces, 8-10 ounces and 10-12 ounces.

“We are continuing to educate all potential users of this new discovery and opportunity,” Nelson said in a news release. “A newly discovered steak with wonderful palatability attributes now exists. It is available in the market, yet it has not reached its full market potential, due, perhaps, in part to ignorance of its availability and market potential.” Much is being done to market the new beefsteak to suppliers and users, Nelson added. “A website, printed materials, personal conversations, and other correspondences are shared with suppliers and users as sources of information.”

There’s likely only one meat patent in existence that is making money for its inventor: Patent US7150678, owned by Lobel’s Enterprises, LLC in New York, which describes the method for mass-production of a beef chuck roll, according to one industry veteran.

For the development of the Vegas Strip Steak, Mata has been recognized by Fast Company Magazine as No. 44 on its list of the “100 Most Creative People in Business” for 2013.

(Update corrects name of school to Oklahoma State University)