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The Vegas Strip Steak™ delivers tenderness, flavor and visual appeal. It weighs in at about 14 oz., but can be easily cut into smaller portions.

Tenderness
Tenderness is the most important characteristic in a beef cut. It is also the most challenging to deliver. The tenderness of the Vegas Strip Steak is on par with the New York Strip Steak. It does not require aging or marinating to achieve tenderness.

Flavor
Steak flavor can vary across cuts and steak lovers have their favorites. The Vegas Strip Steak offers universally appealing, solid steak flavor that satisfies any beef craving.

Appearance
While tenderness and flavor matter most, visual appeal can enhance the steak eater’s overall enjoyment. The Vegas Strip Steak portions beautifully and works well in just about anything a chef can imagine. Portion size options include: (a) 4 – 6 oz., (b) 8 – 10 oz., and (c) 10 – 12 oz. Size specification can be tailored to fit a customer’s needs.

Author:	Kathy's Pete [ Fri Jun 22, 2012 10:34 am ]
Post subject:	Vegas Strip Steak
http://vegasstripsteak.com/site/ Quote: The Vegas Strip Steak™ delivers tenderness, flavor and visual appeal. It weighs in at about 14 oz., but can be easily cut into smaller portions. Tenderness Tenderness is the most important characteristic in a beef cut. It is also the most challenging to deliver. The tenderness of the Vegas Strip Steak is on par with the New York Strip Steak. It does not require aging or marinating to achieve tenderness. Flavor Steak flavor can vary across cuts and steak lovers have their favorites. The Vegas Strip Steak offers universally appealing, solid steak flavor that satisfies any beef craving. Appearance While tenderness and flavor matter most, visual appeal can enhance the steak eater’s overall enjoyment. The Vegas Strip Steak portions beautifully and works well in just about anything a chef can imagine. Portion size options include: (a) 4 – 6 oz., (b) 8 – 10 oz., and (c) 10 – 12 oz. Size specification can be tailored to fit a customer’s needs. Patent Pending. (No, really.) Any guesses about what this cut is?

Author:	phoenix [ Fri Jun 22, 2012 4:49 pm ]
Post subject:	Re: Vegas Strip Steak
Looks like tri tip...

Author:	jim262 [ Fri Jun 22, 2012 8:22 pm ]
Post subject:	Re: Vegas Strip Steak
Since I doubt that a Vegas Strip steak is going to be an improvement on real steaks from the loin, I expect that its raison d'etre is enhanced profitability. My guess is that the meat is chuck and that some fabrication is going on that will make it patentable. Shoulder Tender? Top Blade? Some accessory muscle that is too small for a steak but can be glued together into one?

Author:	Cubangirl [ Fri Jun 22, 2012 9:09 pm ]
Post subject:	Re: Vegas Strip Steak
Interesting, specially since one article said it was from the part of the cow usually used to make hamburger. So what parts of the cow are typically ground? I'd be curious if it is really new or just in this country. I know that the cuts here are different than those we used in Cuba.

Author:	Tim [ Sat Jun 23, 2012 10:14 am ]
Post subject:	Re: Vegas Strip Steak
Hi, This was discussed on eGullet with strong suspicions that it was flat-iron or tri-tip. This picture makes it clear that it is a center cut from the tri-tip. Tim

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