Method of dressing a thigh cut of poultry

Details Method of dressing a thigh cut of poultry Method of dressing a thigh cut of poultry

1993-06-29

1994-02-08

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Processes

Separating a starting material into plural different...

426518, 426644, A23L 1315

Patent

active

052846695

ABSTRACT:
A method of dressing a thigh cut of poultry having an upper surface, a lower surface and an elongated thigh bone having an axis. The thigh bone is positioned between the upper and lower surfaces. A first cut is made generally perpendicular to the upper surface along a first cut line extending generally parallel to the axis of the bone to remove a first side portion of the thigh cut. The first cut line is spaced from a first side of a bone by a first predetermined distance. A second cut is made generally perpendicular to the upper surface along a second cut line extending generally parallel to the axis of the bone to remove a second side portion of the thigh cut. The second cut line is spaced from a second side of the bone by a second predetermined distance such that the remaining portion of the thigh cut is generally in the form of a parallelogram in cross section.

REFERENCES:
patent: 1980904 (1934-11-01), Botz
patent: 2243951 (1941-06-01), Gehlke
patent: 2255796 (1941-09-01), Linane
patent: 2922718 (1960-01-01), Sauerslak
patent: 4027044 (1977-05-01), Taylor

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