Meat Geek has teamed up with Oklahoma State University to devise a new style of steak. What do you mean, a new steak? The above pic isn't the new style of steak if you're wondering.

"The Vegas Strip Steak is the latest and perhaps last steak to be found from the beef carcass," said Jacob Nelson, a value-added meat processing specialist.  The Vegas Strip was created by Tony Mata, the industry group Mata & Associates, who approached Nelson and the FAPC for help in developing the cut.

"Initially, the cut was labeled as undervalued," Mata told the Drovers Cattle Network. "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."

The steak weighs 14 ounces and can be portioned out to as small as 4 ounces. The taste, tenderness and flavors are reportedly similar to a New York Strip of Flat Iron Cut. "The tenderness of the Vegas Strip Steak is comparable to the New York Strip Steak," said Mata. "It does not require aging or marinating to achieve tenderness and its visual appeal enhances the steak eater's overall enjoyment."

Its 10 in the morning but I'm salivating just hearing about it. The cut debuted at Las Vegas in a dinner arranged at the Trump Tower by Rick Gresh, the chef at David Burke's Primehouse at the James Hotel. And its bee receiving rave reviews already. [Vegas Strip via DCN via Business Insider]