The New York Post reports on a new cut of beef called the Vegas Strip, though in fact only the name is new. It’s a shoulder cut that is so lean it needs to be grilled to no more than medium rare. (Or it can be boiled as with a Schulterscherzl.) The Post says the Vegas Strip “looks just like a classic New York strip, is just as tender and smells like one, too—only it’s not.” It’s also priced cheaper: The Vegas Strip with bordelais costs $26 at Commerce in New York City, whereas a standard steakhouse strip will run about $50 or more.
There’s certainly nothing wrong with selling as much of a cow as possible, especially as beef prices have risen and the economy continues to struggle. In the past, such fare as hamburger steak or minute steak were more like glorified beef patties, but they could feed a large family. The Vegas Strip is obviously more than this, but will it even rival hanger steak (also known as the butcher’s secret cut)?
