You may not know who Tony Mata is, but I’m sure you’ve heard of Flat Iron Steak, a cut he discovered years ago. Mata’s most recent discovery is a new type of strip steak.
Antonio (Tony) Mata is a meat scientist, product development specialist and self-proclaimed Meat Geek®. A native of Mexico, he studied at the University of Arizona where he earned his Ph.D. in agricultural biochemistry and nutrition. Dr. Mata has been involved in adding value to the carcass for most of his professional career.
A Cut is Born
In 2012, Mata was searching new ways to glean value added beef cuts, in conjunction with the Oklahoma State University Food & Agricultural Products Center. Through research, he discovered a new cut of beef from the shoulder, or chuck, normally used to make ground beef. Using non-standard butchering procedures for loin seams – a big outside the box move – he was able to discover the new cut.
The chuck is an inexpensive primal cut that by its nature contains a lot of connective tissue, fat, cartilage and gristle. Dr. Mata’s butchering procedure, since patented, was to trim the bad from the good and yield a tender cut of meat, he ultimately trademarked as The Vegas Strip Steak®. Delivering tenderness, flavor and visual appeal, the steak weighs in at about 14 oz and can easily be cut into smaller portions.
Tenderness It is tenderness that 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 desired tenderness.
Flavor Steak flavor can vary across cuts, and steak lovers are dedicated to their favorites. The Vegas Strip Steak® offers universal appeal and solid steak flavor that satisfies any beef craving.
Appearance While tenderness and flavor matter most, visual appeal can enhance the overall enjoyment of steaks. The Vegas Strip Steak® portions beautifully and can be grilled, pan fried, roasted or smoked; it works well in just about any presentation a chef may wish to plate.
Vetting the Vegas
Dr. Mata worked side-by-side with Chicago’s very own Chef Rick Gresh to validate product performance, establish target specifications, develop and identify menu possibilities and confirm profit potential. Chef Gresh, highly excited about the opportunities the steak would bring to menus, regularly features The Vegas Strip Steak® at David Burke’s Primehouse in Chicago.
The Vegas Strip Steak® is available exclusively through specially appointed partners of Creekstone Farms Premium Black Angus Beef. (In the Midwest, Buedel Fine Meats is the branded Creekstone Farms partner.) Affordably priced, it wholesales for under $7/lb, which in comparison to steaks cut from the strip loin, rib eye and/or tenderloin, delivers remarkable value.
If you haven’t tried The Vegas Strip Steak® yet, but it sounds familiar, the cut was most recently showcased on BBQ Pitmasters. (Buedel Fine Meats is the current season’s chosen meat provider.) When the Lone Star Smoke War episode aired, the BBQP judges referenced Dr. Mata, but just one of the Pitmasters competing that day had heard of or cooked a Vegas Strip Steak® before then. Yet, all the pitmasters fired them up to perfection and loved their visual and tender flavor rendering.
Dr. Mata done good!