Method for making a fowl wing cut and the resultant product

Details Method for making a fowl wing cut and the resultant product Method for making a fowl wing cut and the resultant product

2005-08-16

2005-08-16

Price, Thomas (Department: 3643)

Butchering

Carcass subdivision

Reexamination Certificate

active

06929541

ABSTRACT:
The present invention is a method for cutting a fowl to create a meat cut which includes the radius bone and muscles (meat) adhering to the radius bone. The method involves separating the radius bone and muscles adhering to the radius bone from the carcass of the fowl, and then removing the radius bone and muscles adhering to the radius bone from the carcass of the fowl. The meat cut may be produced with the cutaneous tissues attached to the muscles adhering to the radius bone or with the cutaneous tissues removed from the muscles adhering to the radius bone to produce a skinless meat cut. The resulting meat cut contains a larger percentage of meat and is easier to consume. Alternatively, a portion of the muscles (meat) adhering to the radius bone can be removed to create a meat cut having less meat.

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