|Chart from The Washington Post|
The problem lies in the increasing diameter of the cows' muscles. An upcoming study in Food Policy says they result in huge, expensive portions if they're cut to the traditional thickness, so the easiest solution for butchers, restaurants and grocery stores has been to cut the steaks thinner. Others, like popular steakhouse chain Texas Roadhouse, cut the steaks to the traditional thickness, but cut bits off the edges to put in kebab or chili dishes.
With cattle continuing to get larger, Texas A&M University animal sciences professor Davey Griffin says consumers will simply have to adjust, Dewey reports.