US 12,268,217 B2 · Method for processing beef

Abstract

A method for processing beef includes the steps of preparing a beef carcass for butchering, reducing the carcass temperature by 20 degrees Fahrenheit, removing primal cuts from the carcass, cooling the primal cuts to 32-34 degrees Fahrenheit, and packaging the primal cuts. To prepare the beef carcass, the head of the cattle is removed and the carcass is eviscerated. The carcass is then cooled for approximately three to four hours to lower its temperature to 75-85 degrees in preparation of removing the primal cuts. After this, the carcass is arranged on a butchering device and the primal cuts are removed. The cuts are then packaged and placed in a cooler for approximately 60 minutes to reduce their temperature to 32-34 degrees Fahrenheit, at which time they are prepared for distribution. The entire beef processing method, from kill floor to packaging and cooling, will be complete within 24 hours.

Claims9

Dependent claims

A method for processing beef, comprising the steps of:

(a) preparing a beef carcass for butchering without splitting the backbone or sternum including removing the carcass head, eviscerating the carcass, and scoring the carcass down its backbone without cutting through the carcass spine;
(b) arranging the carcass on a butchering device and removing primal cuts from the carcass without splitting the backbone or sternum, wherein the primal cuts are removed when the carcass is at a temperature of no less than 70 degrees Fahrenheit;
(c) packaging the primal cuts;
and
(d) cooling the primal cuts for 50-70 minutes to an internal temperature of 32-38 degrees Fahrenheit for each primal cut.

2 more elements

Dependencies are inferred from the claim text.

Method for processing beef

Life of this patent

Method for processing beef

Life of this patent

Abstract

Claims9