Method for Slicing Tender
AssigneeMAS Marketing Holding Company, LLC
InventorsMike Ensley, Andres Garcia, Gordon Tatro, Michael Sheets, Mark Sosebee
Life of this patent
Estimating the term…
Abstract
A method of processing a jumbo tender of a meat tender or poultry breast into strips having a desired weight and thickness with minimal losses requires two diagonal cuts across and through the jumbo to yield three portions which are substantially the same in weight and thickness.
Claims15
A method for slicing a portion of an irregularly shaped meat product into a group of strips comprising the steps of:
- a. placing the meat product on a cutting surface with the flattest side of the meat product down against the cutting surface;
- b. slicing across and through the meat product along a first diagonal line from near the thickest section of the meat product so as to remove from the meat product a strip of meat having the desired characteristic weight and thickness;
- c. slicing across and through the meat product along a second diagonal line beginning at substantially the thickest portion of the meat product and extending substantially parallel said first diagonal line, to yield a second strip of meat from the meat product, said second strip also having the desired characteristic and weight and thickness, and a third strip of meat from the meat product having substantially the desired characteristic weight and thickness.
A method for slicing a portion of an irregularly shaped meat product having one substantially flat side and an opposing side which varies in thickness from the substantially flat side into a group of substantially uniform strips comprising the steps of:
- a. placing the meat product on a cutting surface with the substantially flat side of the meat product down against the cutting surface;
- b. slicing across and through the meat product along a first diagonal line from near the thickest section of the meat product so as to remove from the meat product a strip of meat having the desired characteristic weight and thickness;
- c. slicing across and through the meat product along a second diagonal line beginning at substantially the thickest portion of the meat product and extending substantially parallel said first diagonal line, to yield a second strip of meat from the meat product, said second strip also having the desired characteristic and weight and thickness, and a residual meat portion.
Dependencies are inferred from the claim text.