SKIPPACK CREEK CORPORATION Patent applications |
Patent application number | Title | Published |
20100151780 | APPARATUS FOR CUTTING ELONGATED MEAT - An apparatus for cutting elongated meat includes a frame that has a longitudinal axis and a motor proximate the frame. At least two generally circular blades are rotatably mounted to the frame each about a respective blade axis. Each blade axis is generally perpendicular to the longitudinal axis. The blades axes are positioned generally on an imaginary plane generally perpendicular to the longitudinal axis. The blades are rotated by the motor and cut the elongated meat when the elongated meat is placed generally collinear with the longitudinal axis and contacts the blades. | 06-17-2010 |
20090169711 | METHOD OF CUTTING BEEF SHORT RIBS AND BEEF PRODUCTS PRODUCED BY THE METHOD - A method of cutting beef short ribs having a first, concavely shaped inside surface and a second convexly shaped outside surface comprises the steps of: separating the short ribs into a plurality of generally equally sized individual rib meat portions, each having a rib bone, by cutting completely through the short ribs from the first surface to the second surface along cut lines extending generally midway between and generally parallel to the rib bones; and making a series of generally parallel cuts into the meat on at least one of the first and second surfaces of each of the rib portions, the cuts made into each rib portion extending generally perpendicular to the rib bone along the entire length of the meat from one end of the rib bone to the other end of the rib bone and being spaced apart from each other by a first predetermined distance. | 07-02-2009 |
20090117244 | METHOD OF CUTTING BEEF CHUCK ROLL AND BEEF PRODUCTS PRODUCED BY THE METHOD - A method of cutting a beef chuck roll to provide a plurality of higher value beef products includes the steps of: cutting the chuck roll along at least three cut lines to separate the chuck roll into four primary muscles, a first or eye muscle, a second or rhomboideus muscle, a third or splenius muscle and a fourth or serratus ventralis muscle; and trimming each of the four primary muscles to remove excess fat, seams, silver and other undesirable components. Some of the primary muscles are tenderized and marketed as boneless chuck roast products. Some of the primary muscles are cut across the grain into boneless chuck steaks. | 05-07-2009 |
20090053387 | Disk-like Steak Product Having a Plurality of Truncated Pie Wedge Shaped Portions - A steak product is made by cutting a piece of meat which is initially generally in the shape of a parallelepiped along four generally curved first cut lines extending generally parallel to the grain of the meat to remove four corners of the meat and create a meat portion which is cylindrically shaped. The cylindrically shaped meat portion is cut along each of a plurality of parallel second cut lines each generally perpendicular to the grain of the meat and spaced from each other by a first predetermined distance to create a plurality of disk-like generally cylindrical meat portions each having a thickness corresponding to the first predetermined distance and each having a diameter corresponding to the diameter of the cylindrically shaped meat portion. At least one of the disk-like meat portions is cut along each of a plurality of third cut lines, each of the third cut lines extending radially inwardly from an outer circumferential edge of the disk-like meat portion toward but not entirely through the axial center of the disk-like meat portion to create an uncut center portion, the third cut lines being circumferentially spaced apart by a second predetermined distance to produce a steak portion having a plurality of generally truncated pie wedge shaped portions held together by the center portion. | 02-26-2009 |