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US 2014/0272008 A1Published application
Methods for processing poultry thigh meat
AssigneePerdue Foods LLC
InventorGeorge Wilson
Life of this patent
Estimating the term…
Abstract
Methods for preparing boneless thigh meat poultry products from poultry thighs comprise isolating a portion of thigh meat (a “premium thigh cut”) that cooks more evenly than the thigh generally and has an appealing texture. The methods provide boneless thigh products that have a low fat content, and are substantially free of undesirable components such as sinew and cartilage.
Claims23
A method for preparing a boneless thigh meat poultry product from a poultry thigh, the method comprising the steps of:
- making one or more cuts of the meat at the inner side of the thigh substantially along the longitudinal axis of the bone, wherein the one or more cuts cause a first edge of the meat and a second edge of the meat to separate from each other;
- making one or more additional cuts of the meat, wherein the one or more additional cuts cause the bone to detach from the meat;
- spreading the first edge and the second edge apart from one another in a substantially lateral direction away from the longitudinal axis of the bone;
- making one or more cuts of the meat at the outer side of the thigh along a first interface between a center portion and a left portion sufficient to separate the center portion from the left portion;
- and
- making one or more cuts of the meat at the outer side of the thigh along a second interface between the center portion and a right portion sufficient to separate the center portion from the right portion.
3 more elements
An assembly comprising:
- a package;
- and
- at least one boneless thigh meat poultry product having a fat content of less than about 2% enclosed within the package.
Dependencies are inferred from the claim text.