Class / Patent application number | Description | Number of patent applications / Date published |
426645000 | Single source | 14 |
20090304902 | BUTCHERING PROCESSES FOR THE BEEF CLOD - A method for mass-production butchering of a chuck roll of beef includes: sectioning the beef clod into a first portion and a second portion substantially along a natural seam, the first portion comprising triceps brachii long head muscle and essentially being free of triceps brachii lateral head muscle, and the second portion comprising triceps brachii lateral head muscle and essentially being free of triceps brachii long head muscle; and sectioning the first portion generally with or parallel to the grain into a first set of separate portions. Another method for mass-production butchering of a beef clod may include: sectioning the beef clod into a first portion and a second portion substantially along a natural seam, the first portion comprising the teres major; and sectioning the first portion generally with or parallel to the grain into a first set of separate portions. | 12-10-2009 |
20100040760 | BUTCHERING PROCESSES FOR MEAT PRODUCTS - A method for mass-production butchering of a chuck roll of beef includes: sectioning the chuck roll anterior to and generally parallel to the first rib to separate a neck portion thereof from a remainder thereof; sectioning the remainder into a first portion and a second portion substantially along a natural seam, the first portion comprising rhomboideus, spinalis dorsi, and serratus ventralis muscles, and the second portion comprising multifidus dorsi, complexus, and longissimus dorsi muscles; sectioning the first portion to substantially remove the rhomboideus and the spinalis dorsi therefrom, leaving a denuded serratus ventralis; sectioning the serratus ventralis into a first set of separate portions. The method may further include: sectioning the second portion into a second set of separate portions, each separate portion in the second set including the multifidus dorsi, complexus, and longissimus dorsi muscles. | 02-18-2010 |
20100143572 | Method for Making a Steamship Leg of Pork Cut and the Resultant Product - The present invention is a method for cutting a pork leg to create a meat cut which includes an exposed bone feature and a squared face. The method for making the exposed bone feature involves trimming shank meat bare from a fibula bone and removing a tibia bone above a knee cap joint leaving a stifle joint intact. The method for making the squared face involves removing light and dark butt trim and a rump point to form a generally flat surface. When oriented downward, the flat surface aligns with any flat support surface and holds the meat cut in a standing position. The standing position directs the exposed bone feature generally upward in a unique and attractive presentation. Additionally, the present invention relates to the resultant product formed by the same method where the meat cut allows for improved roasting, braising, slow-cooking, and carving of a ham roast. | 06-10-2010 |
20120135129 | BUTCHERING PROCESSES FOR MEAT PRODUCTS - A method for mass-production butchering of a chuck roll of beef includes: sectioning the chuck roll anterior to and generally parallel to the first rib to separate a neck portion thereof from a remainder thereof; sectioning the remainder into a first portion and a second portion substantially along a natural seam, the first portion comprising rhomboideus, spinalis dorsi, and serratus ventralis muscles, and the second portion comprising multifidus dorsi, complexus, and longissimus dorsi muscles; sectioning the first portion to substantially remove the rhomboideus and the spinalis dorsi therefrom, leaving a denuded serratus ventralis; sectioning the serratus ventralis into a first set of separate portions. The method may further include: sectioning the second portion into a second set of separate portions, each separate portion in the second set including the multifidus dorsi, complexus, and longissimus dorsi muscles. | 05-31-2012 |
20120164308 | BOVINE MEAT COMPOSITIONS HAVING ENHANCED QUALITY, NUTRITIVE AND HEALTH VALUES OBTAINED FROM ENRICHMENT DIETS - The present invention relates to improved meat products produced by novel methods of increasing the selenium and Vitamin E content in beef by feeding special enriched diets. The present invention further provides improved meat products having increased Vitamin E retention, reduced TBARS and/or improved water holding capacity in comparison to meat products not obtained from beef cattle fed said special enrichment diet. | 06-28-2012 |
20120276273 | METHOD OF DETACHING A MUSCLE AND BEEF PRODUCTS PRODUCED BY THE METHOD - Described is a method of detaching a muscle from a beef cattle carcass, the method comprising the steps of: locating the muscle comprising at least one attachment point to the beef cattle carcass; and detaching the attachment point of the muscle from the beef cattle carcass prior to the onset of rigor mortis. An assembly line method is also described. Also, described are muscles comprising a substantially symmetrical and cylindrical-shape. In addition, described are muscle beef products that are produced by the methods described herein. | 11-01-2012 |
20140287133 | METHOD OF OBTAINED A STEAK FROM SUBSCAPULARIS AND PRODUCT OBTAINED BY SUCH METHOD - This disclosure relates to a system and method for preparing and offering to the marketplace a muscle cut from a carcass for use as a steak. In particular, the Subscapularis muscle may be utilized according to the instant invention as a high-end cut of meat. In an embodiment, a Subscapularis muscle will be processed into a steak via a prescribed series of cuts. The steak will, in some embodiments, be further processed by trimming fat and connective tissue as is taught herein. | 09-25-2014 |
20150017314 | COLD BATTER MINCING OF MEAT THROUGH HOT-BONED AND CRUST-FREEZING PROCESSES - Some embodiments of the disclosure are directed to a method of preparing meat. The method comprises the steps of: separating a meat segment from a carcass when the carcass has a temperature within five degrees Celsius (5° C.) of live body temperature; reducing the size of the meat segment into a plurality of meat segments; crust-freezing the meat segments; and combining the crust-frozen meat segments with water, ice, and salt, at a temperature within five degrees Celsius (5° C.) of freezing to form a batter. | 01-15-2015 |
20150024111 | BUTCHERING PROCESSES FOR THE BEEF CLOD - A method for mass-production butchering of a chuck roll of beef includes: sectioning the beef clod into a first portion and a second portion substantially along a natural seam, the first portion comprising triceps brachii long head muscle and essentially being free of triceps brachii lateral head muscle, and the second portion comprising triceps brachii lateral head muscle and essentially being free of triceps brachii long head muscle; and sectioning the first portion generally with or parallel to the grain into a first set of separate portions. Another method for mass-production butchering of a beef clod may include: sectioning the beef clod into a first portion and a second portion substantially along a natural seam, the first portion comprising the teres major; and sectioning the first portion generally with or parallel to the grain into a first set of separate portions. | 01-22-2015 |
20150037488 | METHOD FOR THE PRODUCTION OF AN EXPANDED AND DEHYDRATED PROTEIN FOOD - A method for the production of an edible expanded dehydrated protein product which comprise submitting the pork skin pellets to a high temperature and pressure inside a sealed chamber and later to a sudden decompression in order to cause the instantaneous evaporation of the water in the pellet and produce a pork crackling having a fat content very similar to the original pellet, which is substantially lower than in the pork crackling produced by traditional methods. | 02-05-2015 |
20150037489 | BUTCHERING PROCESSES FOR MEAT PRODUCTS - 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. | 02-05-2015 |
20160037788 | METHOD OF CUTTING A PORK LOIN AND A BONELESS PORK LOIN PRODUCT - A meat product and method of cutting a boneless elongated meat member are disclosed. The elongated meat member is the loin of a hog carcass; the elongated meat member has a first end, a second end, and a longitudinal axis between the first and second ends. The method includes separating the elongated meat member into at least three elongated meat portions, two exterior elongated meat portions, and an interior elongated meat portion between the two exterior portions, the interior elongated meat portion is substantially in the shape of a rectangular prism. The separating step includes cutting the elongated meat member end to end in substantially the same direction of the longitudinal axis the length of the elongated meat member. The method also includes dividing the boneless elongated meat member into a plurality of smaller meat pieces by cutting the boneless elongated meat member substantially perpendicular to the longitudinal axis. | 02-11-2016 |
20160073646 | A Method of Animal Processing - A method of processing a plurality of animal carcasses in an industrial processing plant comprising removing substantially all the blood from the two or more animal carcasses, then refrigerating or freezing the animal carcasses prior to hide removal and evisceration. | 03-17-2016 |
20160073670 | Edible Product of Animal Origin and Production Method - The invention relates to a method for preparing an edible product of animal origin, comprising the steps of: a) crumbling pig skin to a size of between 2 and 4 mm to form crumbled pig skin; b) metering the crumbled pig skin into previously heated moulds; c) subjecting the crumbled pig skin in the previously heated moulds to pressure for a certain period of time to form moulded pork rinds; d) retrieving the moulded pork rinds, and; e) placing the moulded pork rinds in bags to be distributed and sold. | 03-17-2016 |