Method and apparatus for cutting controlled-volume meat portions

Details Method and apparatus for cutting controlled-volume meat portions Method and apparatus for cutting controlled-volume meat portions

1980-10-24

1982-10-26

Hoag, Willard E.

Food or edible material: processes, compositions, and products

Processes

With cutting, or mechanically subdividing solid material,...

17 1R, 17 32, 17 52, 83 19, 83176, 83465, 264157, 4253021, 425310, 426513, 99537, A22C 700, B29C 1500, B29D 718

Patent

active

043562051

ABSTRACT:
A predetermined volume of the face part of a segment of boneless fresh whole-muscle meat (e.g. strip loin, tenderloin, top sirloin butt, or ribeye roll) is positioned in engagement with a stop plate and constrained in a first shaping clamp of given cross-sectional configuration and thickness, and an additional part of the meat segment is constrained in a second shaping clamp of approximately the same cross-sectional configuration, with both shaping clamps solidly filled; cutting the meat segment between the two shaping clamps forms a steak or other meat portion of closely controlled volume and weight.

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