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if youamp;#39;re done thinking about turkey this week a new cut of beef may sound more appetizing as Dean Reynolds shows us The Man Behind the meal is an expert at cooking up something different to the multitude of meat eaters salivating for a new steak Tony mat is ready to serve all right Iamp;#39;m the bull where is this on me this is located here on your shoulder mat has a PHD in meat science and a business Consulting The Culinary industry after several years of trial and error and support from the meat researchers at Oklahoma State University a brand new discovery what Ma calls the Vegas Strip it comes from an uninspiring area of the carcass that butchers tended to turn into ground chuck but Ma insisted there was a jewel in all that fat cartilage and gristle if I was to use standard butchering procedures right following seams this is what I would get it doesnamp;#39;t look pretty it doesnamp;#39;t look pretty and when you you were we to sort of like a wound matamp;#39;s patent
