Antonio Mata shared a juicy secret with North Texas and Southern Oklahoma ranchers Tuesday, one that has the cattle industry licking its lips.
Experts in the production end of the beef industry were treated to the second public sampling of the Las Vegas Strip, a budget-minded steak that Cattle Trails Meat and Stocker Conference attendees agreed could yield some tasty benefits.
"The most challenging aspect of developing any new cut is making sure it can deliver tenderness, flavor and juiciness," said Mata, a meat scientist and product development specialist who bills himself as "The Meat Geek."
"That's where the Vegas Strip really comes through."
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