Although it's fair to call Mr Mata more of a bovine explorer than a creator. He spent 30 years researching beef carcasses before he was confident enough to approach the proper authorities with news of his breakthrough.
Because steak, you see, is more than just a blob of meat chopped off a beast. There's something in the order of 20-odd official cuts, which doesn't leave a whole lot of cow left over.
“The Vegas Strip Steak is the latest and perhaps last steak to be found from the beef carcass,” value-added meat processing specialist Jacob Nelson told Cattle Network.
Mr Nelson said given the history of the industry, the discovery of a new steak appeared to be an "impossibility".
So exactly which part of the cow will you be eating when you order a Vegas Strip Steak? Mr Mata can't say just yet - he's got a patent pending on the cut and is working with two suppliers in regard to how to fabricate it.
What he can say is that it will be tasty.
“This muscle produces a steak that is on par with or better than today’s most popular steaks,” he said.
“It does not require aging or marinating to achieve tenderness and its visual appeal enhances the steak eater’s overall enjoyment.”