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1. (WO2013048839) METHOD OF FABRICATING A STEAK FROM SUBSCAPULARIS AND PRODUCT OBTAINED BY SUCH METHOD
Latest bibliographic data on file with the International Bureau

Pub. No.: WO/2013/048839 International Application No.: PCT/US2012/056063
Publication Date: 04.04.2013 International Filing Date: 19.09.2012
IPC:
A22C 17/00 (2006.01) ,A23P 1/00 (2006.01) ,A23L 1/31 (2006.01)
A HUMAN NECESSITIES
22
BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
C
PROCESSING MEAT, POULTRY, OR FISH
17
Other devices for processing meat or bones
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
P
SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
1
Shaping or working of foodstuffs
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1
Foods or foodstuffs; Their preparation or treatment
31
Meat products; Meat meal 
Applicants:
THE BOARD OF REGENTS FOR OKLAHOMA STATE UNIVERSITY [US/US]; 203 Whitehurst - Oklahoma State University Stillwater, OK 74078, US
MATA, Antonio [US/US]; US
Inventors:
MATA, Antonio; US
NELSON, Jacob, Lee; US
Agent:
WATT, Terry, L.; Fellers, Snider, Blankenship, Bailey & Tippens, P.C. 321 South Boston, Suite 800 Tulsa, OK 74103-3318, US
Priority Data:
61/540,93729.09.2011US
Title (EN) METHOD OF FABRICATING A STEAK FROM SUBSCAPULARIS AND PRODUCT OBTAINED BY SUCH METHOD
(FR) PROCÉDÉ DE FABRICATION DE BIFTECK AVEC DU MUSCLE SOUS-SCAPULAIRE ET PRODUIT OBTENU PAR CE PROCÉDÉ
Abstract:
(EN) 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.
(FR) L'invention porte sur un système et sur un procédé qui permettent de préparer et d'offrir sur le marché un muscle coupé d'une carcasse pour être utilisé comme bifteck. En particulier, le muscle sous-scapulaire peut être utilisé, selon la présente invention, comme coupe de viande de qualité. Dans un mode de réalisation, un muscle sous-scapulaire sera traité sous la forme d'un bifteck à l'aide d'une série prescrite de coupes. Le bifteck sera, dans certains modes de réalisation, traité de nouveau en coupant la graisse et le tissu conjonctif, comme cela est enseigné ici.
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Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, ML, MR, NE, SN, TD, TG)
Publication Language: English (EN)
Filing Language: English (EN)
Also published as:
CA2850432US20140287133MX2014003932BR112014007680