Butchering – Carcass subdivision – Cutting longitudinally through body or body portion
Reexamination Certificate
2005-07-26
2005-07-26
Price, Thomas (Department: 3643)
Butchering
Carcass subdivision
Cutting longitudinally through body or body portion
Reexamination Certificate
active
06921326
ABSTRACT:
A method for apportioning larger poultry breast wherein two primary meat products are produced by cutting predetermined cutlet shapes from the rearward one half of each breast half. Additionally cut are two or more preparative secondary meat products from the thicker shoulder forward region of each breast half. These preparative secondary meat products are severed horizontally in half to produce four secondary meat products.
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Mueller and Smith LPA
Price Thomas
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