Edwards Meats in Wheat Ridge, Colo. is already feeling the pinch of higher beef prices. Owner Darin Edwards said he’s trying to absorb some of the cost passed along to him by his suppliers, but he’ll likely have to increase what he charges for beef in the coming weeks.
Credit Luke Runyon / KUNC and Harvest Public Media
If you’ve experienced sticker shock shopping for ground beef or steak recently, be prepared for an entire summer of high beef prices.
Detail from an <a href="http://patentscope.wipo.int/search/en/detail.jsf?docId=WO2013048839&recNum=1&tab=PCTDocuments&maxRec=943&office=&prevFilter=&sortOption=Pub+Date+Desc&queryString=ALLNAMES%3A%28mata%29">application</a> for a patent on a steak.
"It's an un-obvious chunk of meat that has been sitting there — a little diamond surrounded by a bunch of coal," Steve Price told me last year. "I'd love to tell you more. We just can't."
Today, Price told me everything. More to the point, he emailed me this link:
Tony Mata is a meat inventor; his job is figuring out new things to do with meat. He thinks he recently discovered a new steak — a novel way to cut up a chunk of beef that's currently not worth much. Mata is so excited about his discovery that he's trying to patent it.
This raises a basic question: Can you patent a steak?
On today's show, we talk to Mata. We visit the workshop of Gene Gagliardi, the inventor of Steak-Umm and KFC's popcorn chicken. And we try to figure out what meat inventors tell us about patents and innovation.