Butchering – Carcass subdivision
Patent
1996-10-29
1997-09-16
Little, Willis
Butchering
Carcass subdivision
452135, A22C 1700
Patent
active
056674368
ABSTRACT:
A method for cutting an animal knuckle which has previously had the kneecap and all bones removed to provide meat products having substantially economic value comprises removing substantially all fat from the exterior surface of the knuckle. The principal muscles of the knuckle are located and identified. The knuckle is cut along one or more seams extending through the knuckle and around portions of the principal muscles to remove at least one principal muscle from the remainder of the knuckle. The removed muscle is denuded by removing substantially all cartilage, fat, connective tissue, membrane, and other non-muscle material from each outer surface to provide essentially a solid piece of meat. The denuded muscle is cut into at least two generally solid meat products, each meat product being very low in fat content and of relatively high economic value. Each of the meat products is tenderized prior to being sold to a consumer.
REFERENCES:
patent: 1416443 (1922-05-01), Brown
patent: 3644963 (1972-02-01), Terranova
patent: 3992734 (1976-11-01), Chiron et al.
patent: 5464368 (1995-11-01), White et al.
Little Willis
Visionary Design, Inc.
LandOfFree
Method for cutting animal knuckle does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Method for cutting animal knuckle, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method for cutting animal knuckle will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-214243