You’ve probably heard about the new cut of red meat called Vegas Strip Steak™. Thus far it’s only available at a limited number of high-end restaurants.
And while the meat itself can be considered common — it comes from the area of the cow that produces beef for burgers — the three entrepreneurs behind the Vegas Strip claim the cut is, according to Slate.com, “so earth-shatteringly original that they will be filing a patent for their knife strokes.”
Of course, the cow itself can’t be patented — unless it’s “genetically engineered for science” — but the technique for getting the cut from it can:
“According to law professor Chris Buccafusco of the Illinois Institute of Technology, butchers could make the argument that they innovate much like genetics researchers, who earn patents for the ways they isolate genes.”
And, it turns out, the archives at the U.S. Patent and Trademark Office house dozens of meat-production processes.
The article can be found here. If it doesn’t pique your interest in terms of learning more about food patent law, at the very least it’s a nice pre-lunch read.