STILLWATER, Okla. – On April 17, 2012, the Vegas Strip Steak® was unveiled exclusively as the “newest” beefsteak at the Protein Innovation Summit in Chicago, Ill. Today, more than a year later, the process to extract the steak is patent pending and the new beef cut is ready to market.
Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center is helping to promote and launch the Vegas Strip Steak® into the foodservice market.
However, Andrea Graves, FAPC business planning and marketing specialist, said the steak is so new many people do not know of its existence.
“If people have never heard of it and don’t know how to prepare it, meat companies won’t be able to sell it,” she said.
To read the rest of the story, please go to: Oklahoma State University
