Butchering – Carcass subdivision
Patent
1992-06-11
1993-03-23
Little, Willis
Butchering
Carcass subdivision
452174, 452198, A22C 700
Patent
active
051959240
ABSTRACT:
A method is disclosed for butchering a portion of an animal carcass to form a flat, boneless meat product, wherein the animal carcass portion being butchered contains a boneless, generally cylindrically shaped muscle portion. The method includes cutting the animal carcass to remove the muscle portion and then forming from the removed rib eye muscle portion a generally cylindrically shaped base. Then, a first cut is made which extends into the cylindrically shaped base along a cut line extending generally from one end of the cylindrically shaped base to the other end. Next, a second cut is made which extends from the first cut and extends generally circumferentially with respect to the cylindrically shaped base from one end surface to the other along the cylindrically shaped base, wherein the second cut continues to extend to the center axis of the cylindrically shaped base along a generally helically shaped path. As the second cut is made, a generally flat meat product is continuously removed or unrolled from the cylindrically shaped base, the flat meat product being the product of the process of the present invention.
REFERENCES:
patent: 4210677 (1980-07-01), Huffman
patent: 4356205 (1982-10-01), Richards
patent: 4363822 (1982-12-01), Kleptz
patent: 4818548 (1989-04-01), Cheng
Designer Foods, Inc.
Little Willis
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