# US 2014/0154964 A1 · Method for Slicing Tender > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 2014/0154964 A1 - Document ID: US20140154964A1 - Status: Published application - Kind: A1 - Application number: 13/782,322 - Filed: 2013-03-01 - Published: 2014-06-05 - Earliest claimed: 2012-06-21 - Assignees: MAS Marketing Holding Company, LLC - Inventors: Mike Ensley; Andres Garcia; Gordon Tatro; Michael Sheets; Mark Sosebee - Web page: https://patentgrep.com/patent/US20140154964A1 ## CPC - A22C 21/003: {Filleting poultry, i.e. extracting, cutting or shaping poultry fillets} - A22C 17/0033: {Cutting slices out of a piece of meat (slicing machines B26D1/143)} - A22C 21/00: Processing poultry - A23L 13/52: {Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat} - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - A22C: PROCESSING MEAT, POULTRY, OR FISH (preserving A23B; obtaining protein compositions for foodstuffs A23J1/00; fish, meat or poultry preparations A23L; disintegrating, e.g. chopping meat, B02C18/00; preparation of proteins C07K1/00) - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION ## 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. ## Claims ### Claim 1 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. ### Claim 2 (depends on 1) A method for slicing a meat product as defined in claim 1 wherein the step of slicing along said first diagonal line yields a strip of meat having a thickness of between about 0.30 to about 0.60 inches. ### Claim 3 (depends on 2) A method for slicing a meat product as defined in claim 2 wherein the step of slicing along said first diagonal line yields a strip of meat having weight between about 20 and about 27 grams. ### Claim 4 (depends on 2) A method for slicing a meat product as defined in claim 2 wherein the meat product is a poultry breast. ### Claim 5 (depends on 2) A method for slicing a meat product as defined in claim 2 wherein the second diagonal line is spaced about 0.30 inches to about 0.60 inches from the first diagonal line. ### Claim 6 (depends on 1) A method for slicing a meat product as defined in claim 1 wherein the second diagonal line is spaced from the first diagonal line a distance substantially the same as the thickness of the strip of meat removed in the first slicing step. ### Claim 7 (depends on 1) A method for slicing a meat product as defined in claim 1 wherein thickness of a strip of meat produced by the method is always measured on the thickest portion of the strip, as the strip is lying flat with the longest dimension as the length, the second largest dimension as the width, and the smallest dimension as the thickness. ### Claim 8 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. ### Claim 9 (depends on 8) A method for slicing a meat product as defined in claim 8 further comprising trimming said residual meat portion to yield a strip of meat having substantially the same thickness as said first and second strips of meat. ### Claim 10 (depends on 8) A method for slicing a meat product as defined in claim 8 wherein thickness of a strip of meat produced by the method is always measured on the thickest portion of the strip, as the strip is lying flat with the longest dimension as the length, the second largest dimension as the width, and the smallest dimension as the thickness. ### Claim 11 (depends on 10) A method for slicing a meat product as defined in claim 10 wherein the second diagonal line is spaced from the first diagonal line a distance substantially the same as the thickness of the strip of meat removed in the first slicing step. ### Claim 12 (depends on 11) A method for slicing a meat product as defined in claim 11 further comprising trimming said residual meat portion to yield a strip of meat having substantially the same thickness as said first and second strips of meat. ### Claim 13 (depends on 11) A method for slicing a meat product as defined in claim 11 wherein the meat product is a poultry breast. ### Claim 14 (depends on 12) A method for slicing a meat product as defined in claim 12 wherein the step of slicing along said first diagonal line yields a strip of meat having a thickness of between about 0.30 to about 0.60 inches. ### Claim 15 (depends on 13) A method for slicing a meat product as defined in claim 13 wherein the step of slicing along said first diagonal line yields a strip of meat having weight between about 20 and about 27 grams.