Prepared chicken or other animal product

A method for preparing a food product from a half chicken breast, the half chicken breast being boneless and skinless, having a longitudinal axis, and having a generally smooth outwardly facing surface and an opposite surface located opposite the outwardly facing surface, the method comprising the steps of:

• a) making a plurality of cuts along cut lines oriented transversely with respect to the longitudinal axis of the half chicken breast, the cut lines dividing the half chicken breast into first, second, third, and fourth transverse sectional pieces, with each transverse sectional piece having a respective outward axially oriented surface formed from the outer facing surface, a respective inward axially oriented surface formed opposite the respective outward axially oriented surface, and respective first and second transversely oriented surfaces oriented transversely with respect to the longitudinal axis;
• b) aligning the respective inward axially oriented surfaces of the first and fourth transverse sectional pieces in facing engagement to form a first chicken-breast steak wherein the outward axially oriented surfaces form an axially oriented perimeter surface;
• and
• c) aligning the respective inward axially oriented surfaces of the second and third transverse sectional pieces in facing engagement to form a second chicken-breast steak wherein the outward axially oriented surfaces form an axially oriented perimeter surface.