Wet Meat and Technology

While recently looking through the United States Patent Office Web site (something I do OFTEN - Beef Burgundy is so DONE, and this is where you find the freshest ideas), I stumbled across an abstract for a food label that can be applied directly to wet meat. The abstract states "A label (1) to be applied to meat, with a paper layer (2) which has a front (3) which can be printed or written upon. To make a label (1) which sticks or adheres to both wet and dry spots on the meat and which can be easily removed again, on the back (4) of the paper layer (2) there is at least one area (7) with adhesive (6) and at least one area without adhesive (8)."

I'm looking into this technology, big time. Those of you who have been around the Triple-S for a while are familiar with my codified freezer labeling system, but imagine if you could employ wet-meat label technology directly to your meat, enabling one to wrap multiple cuts inside of TRANSPARENT freezer wrap, saving both freezer paper and freezer room? The whole concept is mind-blowing. If this idea makes it to market, I'm first in line. To be completely honest, 2-season meat isn't “at it’s best”, and often requires significant coaxing to present well. The dish you see below (a bit like Argentinean Chiaroscuro, but more in keeping with the wet theme) completely stretched my imagination and tapped out my skills. What started out almost 6 months ago as Hangar steak barely made it to the table as this:

Couldn't we all use an easy day once in a while? If technology gives us that, shouldn't we accept agreeably? When I make art, and food IS art, I think about the ability of my creation to connect with others, to bring them into the process. I hope I've done that for you today.