A "New" cut of steak

And I quote:

"The Vegas Strip Steak is the latest and perhaps last steak to be found from the beef carcass"

http://gizmodo.com/5910505/steak-specialists-discover-a-new-cut-of-beef

!!!

What bothers me is that they don't say WHERE this cut of meat comes from.



Say it taint so!!

Any food product with the word "Vegas" in it makes me suspicious. Well, pretty much anything tied with the word "Vegas" makes me suspicious.

[Jenise]

Any food product with the word "Vegas" in it makes me suspicious. Well, pretty much anything tied with the word "Vegas" makes me suspicious.

AND Donald Trump, who is also mentioned in the article.

Anyway, the whole thing seems dodgy to me. A recent article in Saveur, I think it was, discussed new cuts gaining traction in some restaurants, but they're just new ways of cutting the same old cow. It's not like anyone can reinvent the animal.

[Robin Garr]

Reading between the lines, I'm dubious. A "previously undiscovered" cut that heretofore has been used in trimmings and ground beef? I'm wondering if Transglutaminase, aka "Meat Glue," is somehow involved.

You don't even have to invent "new " cuts. Different food cultures cut differently by custom anyway. Some of my cookbooks from other countries show familiar-looking cattle profiles broken into unfamiliar-looking sections.

Usage in each culture evolves (US and Britain both have "Porterhouse steaks," but they're different, and a lot of people don't know that -- a casual restaurant customer might be satisfied with either). And shifts: US commercial term "tri-tip" appeared some years ago and is now very popular, but I don't recall seeing it in most 20th-century US cookbooks I've used.

Tri-tip is nearly impossible to find on the East Coast. I have found it in a couple of high end "boutique" butcher shops in Manhattan -- like Cittarella.

I liked it and if I could buy it locally in NJ I probably would... I tried to talk Costco into carrying it here, no dice. Of course Costcos have it in CA and the West.

Of course Max you and I have discussed the completely different cuts of meat used in Austria. Try to ask for a Tafelspitz anywhere in the U.S.!!

On the continent they sometimes dissect the steer muscle by muscle...

[Jenise]

And shifts: US commercial term "tri-tip" appeared some years ago and is now very popular, but I don't recall seeing it in most 20th-century US cookbooks I've used.

Right, it used to be sliced and sold as "sirloin tip", but was in fact mostly used to enrich ground beef. Roasting it whole is pretty much a progression of the last 25 years or so, and the cut is still unknown in parts ofthe U.S.

Right, it used to be sliced and sold as "sirloin tip", but was in fact mostly used to enrich ground beef. Roasting it whole is pretty much a progression of the last 25 years or so, and the cut is still unknown in parts ofthe U.S.

It's certainly done well around here. It appears to be one of the most popular cuts for grilling, with many grocery stores selling pre-marinated versions and such. One of the markets near here used to grill it outside in front of the store and sell it hot. Very good stuff.

[Jenise]

I always have one in the freezer for those "just in case" dinners. Frozen solid and rubbed with olive oil and garlic salt, it will roast to a perfect rare on the grill in a little over two hours, depending on your heat. Love that we can whip up a good rare roast beef without having to do any major pre-planning.

I think I'll just stick with hanger steak. Now there's a tasty cut of meat.

I think I discovered hanger steak when I read about it in Tony Bourdain's books. He has a good steak salad recipe in his cookbook that uses hanger steak. Ideally it's a bit chewy but not tough, and it's nearly always packed with delicious beefy flavor. I've never seen it in a regular supermarket but once you figure out where to look, it's not that hard to find. A good source for us is the butcher at the Amish Market down towards Princeton. They also sell pheasant, quail, etc.

Love the traditional French prep with caramelized shallots in a little balsamic vinegar.