Chuck just got a new name. New cuts of steak and even some of the older, traditional cuts have been given fancier names — Vegas strip, flat iron, coulotte, Denver and tri-tip — to make them sound like the next big thing. In fact, the Vegas strip steak is so exclusive that there's a patent pending on the cut's fabrication and butchers will need to pay a licensing fee to cut it, said Daren Williams of the National Cattlemen's Beef Association.
It's part of a trend to add value and profit to an industry plagued by high prices and changing food habits.
"People are eating less red meat for many reasons, including health, animal welfare and environmental issues," said Bea Krinke, a registered dietitian in St. Paul.
Beef producers are trying to maintain market share by using parts of the carcass that can be made into steak instead of going to the grinder, said Tony Mata, the meat geek behind the Vegas strip steak.
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