Cutting up fowl

Details Cutting up fowl Cutting up fowl

1990-03-12

1991-06-04

Little, Willis

Butchering

Carcass subdivision

452150, 452155, A22C 2100

Patent

active

050210246

ABSTRACT:
A bird is cut up by cutting free the fillets, that is the large portions of breast meat, loosening the wings, dislocating the thighs, and at the end removing as one piece a subassembly comprised of the thighs, the fillets, and the wings. More particularly the fillets are freed in two steps, namely first they are partially from the skeleton starting from the sternum, and then, after the wings have been loosened, the cut is completed. In addition the coracoids are cut between the two stages of fillet-freeing, and the pygostyle is ripped or cut off at the end of the process. The bird to be cut up is fixed on a holder that fits within the thoracic cavity of the bird and remains on this holder through all of above-described treatment steps.

REFERENCES:
patent: 3943600 (1976-03-01), Cramer
patent: 4477942 (1984-10-01), Martin et al.
patent: 4503587 (1985-03-01), Martin
patent: 4669148 (1987-06-01), Scheier
patent: 4715092 (1987-12-01), Lerner et al.
patent: 4815168 (1989-03-01), van den Nieuwe Laar et al.

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