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)?
"Willie Degel, owner of Uncle Jack’s Steakhouse, says the new Vegas cut amounts to a marketing ploy," notes the Post. Degel is then quoted as saying, “They try to wow and jazz it. I’m a purist. I love my dry-aged beef, and I’m going to sell that.”
Harold Moore, the chef at Commerce, admits the Vegas Strip is a risk, though it's a hot item at the moment (imagine if it were called the Secaucus Strip?).
The Post article continues,
“Right now, it’s a sell,” says Moore, who reveals that the steak he’s serving is, in fact, not even a single piece of meat.
Rather, he fuses two strips using a gelatin-like substance derived from sea vegetables to mimic the girth of the Gotham competition. “The New York strip will sell itself. You need no marketing or coaxing. This is offering a beef option to someone looking to spend less money.”
At half the price of a prime strip, it's at least worth a try.