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The Leavenworth Times - Leavenworth, KS
My name is Katie Stockstill-Sawyer and my husband, Derek, and I own and operate a farm and livestock operation in Central Kansas.
Vegas Strip Making Waves in the Beef Industry
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About this blog
By Katie Stockstill Sawyer
My name is Katie Stockstill-Sawyer and my husband, Derek, and I own and operate a farm and livestock operation in Central Kansas. I married into the farming world in December 2010 and have spent every minute learning all that I can about farming and ...
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New to the Farm
My name is Katie Stockstill-Sawyer and my husband, Derek, and I own and operate a farm and livestock operation in Central Kansas. I married into the farming world in December 2010 and have spent every minute learning all that I can about farming and the rural lifestyle. I work in town as the marketing and communications manager for a commercial construction company, mobile occupational services company and safety consulting and training firm. In the hours outside the office, I help on the farm in any way I can – and sometimes that means just staying out of the way. This blog tracks my experiences as I learn what a life on the farm really means. I wouldn’t change this lifestyle for the world. Farmers and ranchers are some of the hardest working individuals in the world and they do what they do 365 days a year to ensure everyone has access to a safe, healthy and affordable food supply. If you want to learn more about agriculture or our operation, please don’t hesitate to contact me on this blog or at katie.sawyer@sawyerlandandcattle.com. I would love to show you around.
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The Vegas Strip Steak is the newest beef cut to hit the market.

The Vegas Strip Steak is the newest beef cut to hit the market.



Beef has always come from a cow. But cows and the beef they produce have substantially improved over the past decade. While beef cuts are as juicy and tender as ever and consumers have as many choices as there are tastes, the beef industry continues to look for new ways to deliver its product and keep consumers satisfied.

The Vegas Strip Steak is now the newest cut to hit menus. The 14-ounce steak can be cut into smaller portions but boasts tenderness on par with the New York Strip Steak, a robust flavor and has a visual appeal that helps with plating and presentation.

The cut was crafted by Dallas, Texas, meat scientist Tony Mata, and comes from the muscle under the animal’s shoulder blade. Mata and others believe there are still a few more cuts to mine from the well-researched animal – the Vegas Strip Steak proves as much.

It’s people like Mata who allow the beef industry to consistently evolve and enhance its offerings.  As consumers continue to demand more affordable options, both at home and in restaurants, the beef industry continues to respond.

As cattle owners, it’s both inspiring and rewarding to see scientists and processors finding even more opportunities for our animals. We work hard to raise high-quality animals so chefs and mothers alike can serve tasty, high-quality beef.

Learn more about the Vegas Strip Steak at http://vegasstripsteak.com/site/

 

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