Butchering – Carcass subdivision
Patent
1990-09-24
1992-02-18
Little, Willis
Butchering
Carcass subdivision
452155, 426644, A22C 2100
Patent
active
050889575
ABSTRACT:
A method for butchering a poultry carcass to provide a wishbone cut comprising locating the breastbone on the outer surface of the poultry carcass and making a first cut into the poultry carcass along a line generally perpendicular to the breastbone and between the breastbone and the wishbone to a depth sufficient to provide a desired thickness of the wishbone cut. A second cut is then made along a line extending from the first cut generally parallel to the wishbone toward a point at which the wings join the wishbone, while pulling the cut portion of the carcass in a direction away from the breastbone. A third cut is then made through said wing/wishbone joints and the severed portion is removed.
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Designer Foods, Inc.
Little Willis
LandOfFree
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