We received a request to answer the question why there was a line of fat sometimes present in beef strip steaks. A customer of a meat purveyor had requested a credit for this “defect,” and this is the photo that was sent to us to help answer why this line of fat was present. Gatlan Gray, then graduate teaching/research assistant in our program, prepared this response to this question. The line of fat that is sometimes seen in a few New York strip steaks or beef top loin… Read More →