beef

Michael Lomonaco is sitting at one of the best tables in his restaurant Porter House, looking out on a sun-splashed Columbus Circle and Central Park. Here's one of NYC's most underrated chefs on everything from pairing cocktails with food to what happens when a steak gets sent back to the kitchen to the French restaurant resurgence, David Chang and much more.

Vegas Strip Steak. The name itself sounds wacky enough, but that is just the beginning. From NPR comes the news that researchers at Oklahoma State University are trying to patent this type of steak, which requires a novel method for cutting it out of the carcass of the cow. Ridiculous? Probably. Genius? Maybe. Read on.

Hope you're hungry, cause you're buying half a cow. Why would you do such a thing, and how many of each cut are we talking here? Can you make a cow's worth of burgers? Do you have two hundred friends and the world's biggest grill? Don't mind us if we open a bottle of red to breathe while we dive in.