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1. (WO2013048839) METHOD OF FABRICATING A STEAK FROM SUBSCAPULARIS AND PRODUCT OBTAINED BY SUCH METHOD
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CLAIMS

What is claimed is:

1. A method of preparing a cut of meat, wherein is provided at least a portion of a Subscapularis muscle having some amount of lean tissue, fat tissue, and connective tissue, wherein said at least a portion of said Subscapularis muscle has a cranial side, a caudal side, a ventral end, a dorsal end, a medial surface and a lateral surface, comprising the steps of:

trimming from said cranial side, said caudal side, said ventral end, said dorsal end said medial surface and said lateral surface at least a portion of said lean tissue, said fat tissue, and said connective tissue, thereby preparing said cut of meat.

2. A meat product produced by the method of Claim 1.

3. A meat product produced by the method of Claim 1, wherein said at least a portion of said Subscapularis muscle is taken from a meat animal species carcass selected from the group consisting of a bison carcass, a beef carcass, a bovine carcass, and a swine carcass.

4. A method of preparing a cut of meat, wherein is provided at least a portion of a Subscapularis muscle having some amount of lean tissue, fat tissue, and connective tissue, wherein said at least a portion of said Subscapularis muscle has a cranial side, a caudal side, a ventral end, a dorsal end, a medial surface and a lateral surface, comprising the steps of:

trimming from said cranial side, said caudal side, said medial surface and said lateral surface at least a portion of said lean tissue, said fat tissue, and said connective tissue from said at least a portion of said Subscapularis muscle, thereby preparing said cut of meat.

5. A meat product produced by the method of Claim 4.

6. A meat product produced by the method of Claim 4, wherein said at least a portion of said Subscapularis muscle is taken from a meat animal species carcass selected from the group consisting of a bison carcass, a beef carcass, a bovine carcass, and a swine carcass.

7. A method of preparing a cut of meat, wherein is provided at least a portion of a Subscapularis muscle, and wherein said at least a portion of said Subscapularis muscle has a cranial side, a caudal side, a ventral end, a dorsal end, a medial surface, and a lateral surface, comprising the steps of:

a. making a longitudinal cut of said at least a portion of said Subscapularis muscle from said ventral end to said dorsal end proximate to an edge of said cranial side, at least a portion of said longitudinal cut being at least approximately parallel to a caudal side edge of said at least a portion of said Subscapularis muscle;

b. making a cut from said dorsal end into said at least a portion of said Subscapularis muscle until a prominent white fissure is at least approximately reached; and,

c. making a cut from proximate to said prominent white fissure to said caudal side, wherein said cut from proximate to said prominent white fissure is chosen to said caudal side is oriented so as to sever said prominent white fissure from said at least a portion of said Subscapularis muscle, thereby forming said cut of meat.

8. A meat product produced by the method of Claim 7.

9. A meat product produced by the method of Claim 7, wherein said at least a portion of said Subscapularis muscle is taken from a meat animal species carcass selected from the group consisting of a bison carcass, a beef carcass, a bovine carcass, and a swine carcass.

10. A method of preparing a cut of meat, wherein is provided at least a portion of a Subscapularis muscle, and wherein said at least a portion of said Subscapularis muscle has a cranial side, a caudal side, a ventral end, a dorsal end, a medial surface, and a lateral surface, comprising the steps of:

a. making a longitudinal cut of said at least a portion of said Subscapularis muscle from said ventral end to said dorsal end proximate to an edge of said cranial side, at least a portion of said longitudinal cut being at least approximately parallel to a caudal side edge of said at least a portion of said Subscapularis muscle;

b. making a cut from said dorsal end into said at least a portion of said Subscapularis muscle until a prominent white fissure is at least approximately reached; and,

c. making a cut from proximate to said prominent white fissure to said ventral end, thereby forming said cut of meat.

11. A meat product produced by the method of Claim 10.

12. A method of preparing a cut of meat according to Claim 10, comprising the further steps of:

d. removing at least a portion of a layer of surface fat and surface connective tissue on said lateral surface of said at least a portion of said Subscapularis muscle, and,

e. removing at least a portion of a layer of surface fat and surface connective tissue on said medial surface from said at least a portion of said Subscapularis muscle

13. A method of preparing a cut of meat according to Claim 10, wherein step (c) comprises the steps of:

(el) identifying a groove within said at least a portion of said

Subscapularis muscle, and,

(c2) making a cut from proximate to said prominent white fissure to said ventral end along said groove, thereby forming said cut of meat.

14. A meat product produced by the method of Claim 13.

15. A meat product produced by the method of Claim 10, wherein said at least a portion of said Subscapularis muscle is taken from a meat animal species carcass selected from the group consisting of a bison carcass, a beef carcass, a bovine carcass, and a swine carcass.

16. A method of preparing a cut of meat, wherein is provided at least a portion of a Subscapularis muscle, and wherein said at least a portion of said Subscapularis muscle has a cranial side, a caudal side, a ventral end, a dorsal end, a medial surface, and a lateral surface, comprising the steps of:

a. making a longitudinal cut of said at least a portion of said Subscapularis muscle from said ventral end to said dorsal end proximate to an edge of said cranial side, at least a portion of said longitudinal cut being at least approximately parallel to a caudal side edge of said at least a portion of said Subscapularis muscle;

b. making a cut proximate to said ventral end that is roughly perpendicular to said longitudinal cut of step (a);

c. making a cut from said dorsal end into said at least a portion of said Subscapularis muscle until a prominent white fissure is at least approximately reached; and,

d. making a cut from proximate to said prominent white fissure to at least said cut that is proximate to said ventral end and that is roughly perpendicular to said longitudinal cut of step (a), thereby forming said cut of meat.

17. A meat product produced by the method of Claim 16.

18. A method of preparing a cut of meat according to Claim 16, comprising the further step of:

e. removing at least a portion of a layer of surface fat and surface connective tissue on said lateral surface of said at least a portion of said Subscapularis muscle; and,

f. removing at least a portion of a layer of surface fat and surface connective tissue on said medial surface on said at least a portion of said Subscapularis muscle.

19. A meat product produced by the method of Claim 18.

20. A meat product produced by the method of Claim 16, wherein said at least a portion of said Subscapularis muscle is taken from a meat animal species carcass selected from the group consisting of a bison carcass, a beef carcass, a bovine carcass, and a swine carcass.