How long will it be until your entire dinner is covered by patents? A few months ago, we covered the unfortunate rise of vegetable patents, and now we need to worry about how we cut our meat as well? Kaden alerts us to a report about how some "meat processing specialists" have figured out a "new" way to cut a beef carcass to create a different cut of steak, which they're calling the Vegas Strip Steak. Not regularly reading about meat cuts, I have to admit that the article is somewhat amusing, concerning the vast enthusiasm about a different way to chop up a dead cow:

"Initially, the cut was labeled as undervalued," Mata said. "Whenever we can take a muscle and turn it into a steak rather than grinding it or selling it as a roast, we are adding value to the carcass."

In the research and development phase, the Vegas Strip Steak was compared against the New York Strip, Petite Filet and Flat Iron Steak.

"This muscle produces a steak that is on par with or better than today's most popular steaks," Mata said.

Vegas Strip Steak attributes of tenderness, flavor and appearance appeal to consumers.

Of course, the actual details of how this particular steak is cut, however, are not revealed. Instead, the report notes that the folks behind it are awaiting a patent. A cursory glance over at the patent office suggests that the application was likely filed less than 18 months ago, as it has not yet been published (applications are only made public after 18 months). Thus, there is still a chance that the patent will be rejected for not being patentable subject matter. However, these days, you never know. All I do know is that it seems fairly ridiculous that the food on my dinner plate might violate a bunch of patents.