Method of making food products from the thigh of a bird and...

Details Method of making food products from the thigh of a bird and... Method of making food products from the thigh of a bird and...

2006-03-07

2006-03-07

Price, Thomas (Department: 3643)

Butchering

Deboning

C426S480000

Reexamination Certificate

active

07008313

ABSTRACT:
A method of cutting the thigh of a bird forms a boneless thigh meat product. The thigh has a bone, first and second lateral sides, top and bottom surfaces, a thin muscle proximate the first lateral side and a thick muscle proximate the second lateral side. The method comprises removing the bone and any other inedible components from the thigh to provide a boneless thigh. The boneless thigh is cut from the top surface to the bottom surface along a first cut line to remove the thin muscle. The thick muscle is cut along a second cut line extending generally parallel to the top surface to remove a small top (red) muscle. The thick muscle is then cut along a third cut line extending generally parallel to the top and bottom surfaces and generally half way between the top and bottom surfaces to create two generally equal sized thigh meat pieces. The generally equally sized thigh meat pieces are cut along a plurality of generally parallel, generally equally spaced, generally longitudinally extending fourth cut lines to create a plurality of elongated boneless thigh meat strips.

REFERENCES:
patent: 5266064 (1993-11-01), Gagliardi, Jr.
patent: 5284669 (1994-02-01), Gagliardi, Jr.
patent: 5437572 (1995-08-01), Billington, III
patent: 6712686 (2004-03-01), Markert et al.

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