Butchering – Carcass subdivision
Reexamination Certificate
2007-02-13
2007-02-13
Price, Thomas (Department: 3643)
Butchering
Carcass subdivision
Reexamination Certificate
active
10625775
ABSTRACT:
The present invention relates to a semi-boneless poultry product and a method of making thereof wherein bones of a poultry carcass are removed and the remaining meat portion of the carcass forms an integral butchered cut that can be stitched closed and trussed, wrapped or netted to appear as a whole poultry carcass. The poultry product prepared in this way retains the aesthetic appearance of a whole poultry carcass, but is more easily prepared and served.
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Turko Packing, Inc. Brochure: “The Original Whole Boneless Specialty Turkey.”
Perdue Holdings, Inc.
Price Thomas
RatnerPrestia
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