Butchering – Skinning
Patent
1998-09-22
1999-09-14
Little, Willis
Butchering
Skinning
452149, A22C 1700
Patent
active
059513926
ABSTRACT:
A method for cutting a portion of a flat or outside animal round into a plurality of meat products including steaks having substantially enhanced value comprises removing substantially all of a fat layer from the exterior surface of the portion of the animal round. A natural seam on the muscle is located and a cut is made along the seam to divide the portion of the beef round into at least two separate portions, a first portion having coarse grains extending in multiple directions and a second portion having generally parallel grains. Substantially all of the cartilage, membrane, fat, and other non-meat tissue is removed from the outside of the first portion. Substantially all of the cartilage, membrane, fat and other non-meat tissue is also removed from the outside of the second portion. The second portion is tenderized and is then cut across the grain in a direction generally parallel to natural seam into a plurality of steaks, each steak being very low in fat content and of relatively high economic value.
REFERENCES:
patent: 5088957 (1992-02-01), Gagliardi, Jr.
patent: 5266064 (1993-11-01), Gagliardi, Jr.
patent: 5464368 (1995-11-01), White, et al.
patent: 5525103 (1996-06-01), White, et al.
patent: 5667436 (1997-09-01), Gagliardi, Jr.
Little Willis
Visionary Design, Inc.
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