Butchering processes for meat products

Details Butchering processes for meat products Butchering processes for meat products

2006-12-18

2011-10-25

Price, Thomas (Department: 3643)

Butchering

Carcass subdivision

Automatic control

Reexamination Certificate

active

08043146

ABSTRACT:
A method for mass-production butchering of a beef chuck roll includes locating an anterior side and a posterior side of the chuck roll, and making a first series of cuts into the chuck roll along lines not intersecting the anterior and posterior sides. The first series of cuts form a first set of separate beef portions with increasing weights from initial to final cuts in the first series. The method also includes making a second series of cuts into the chuck roll along lines not intersecting the anterior and posterior sides to form a second set of separate beef portions.

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