Have you seen this genius breakdown from Sports Illustrated? If you love football and you love beef – this will hit your sweet spot!

This is just the cover graphic, but inside the mag is a four-page spread with a thorough description of each of the cuts (conferences) and “Menu Specials” like Florida at Texas A&M in their SEC debuts. Waiter, I’ll take one of those!

This is a clever way to play off the beef-lovin’ fun of college football. It sure caught my eye!

Check it out in this week’s issue of Sports Illustrated. You’ve got to be a subscriber to view it online, so it’s worth picking up at the checkout counter next time you’re at the market.

Eat up, football fans – someone’s about to get grilled!!!!

Graphic courtesy of Sports Illustrated.

In April, meat specialists unveiled a “new cut of beef steak” at the Protein Innovation Summit in Chicago.

It’s called the Vegas Strip steak.

So was this an overdue April Fool’s joke? Or the real deal?

Apparently it’s real. The new cut is said to be as tender as a New York (or Kansas City) Strip but requires no aging or marinating to achieve that tenderness.

The cut can be anywhere from 4-12 ounces and I, for one, will be testing it out as soon as it’s available to the general public (i.e. me).

Sounds intriguing, no?

Read more about this new development here and here and at its own website here.

Photo courtesy of VegasStripSteak.com.

You’re pretty savvy.

But in case there are a few cuts of steak that have eluded you, take a look at the Fox News “Simple Primer to Understanding Steak.”

All the mysteries of the Delmonico, Chateaubriand, Tri-tip and others will be revealed.

You can check it out here and maybe next time you can try cooking a new cut you’ve never tried.

You heard it here, folks.

Photo courtesy of ISTOCK via FoxNews.com.