# US 2022/0030892 A1 · Method for processing beef

> Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt

- Number: US 2022/0030892 A1
- Document ID: US20220030892A1
- Status: Published application
- Kind: A1
- Application number: 17/485,809
- Filed: 2021-09-27
- Published: 2022-02-03
- Earliest claimed: 2020-08-03
- Assignees: NSC Beef Processing, LLC
- Applicants: NSC Beef Processing, LLC
- Inventors: Gary Steven Hendrix
- Web page: https://patentgrep.com/patent/US20220030892A1

## CPC

- A22B 5/00: Accessories for use during or after slaughtering
- A22B 5/0076: {Chilling or lowering the temperature of carcasses}
- A22B 5/0029: {Cutting through or detaching portions of a carcass (splitting carcasses A22B5/20)}
- A22B 7/002: {Devices for hanging animal carcasses while being conveyed or stored, e.g. gambrels, hooks}
- A22C 15/003: {Hooks or the like specially adapted for meat or hams or part of carcasses (spreaders for cattle A22B5/06)}
- A22B: SLAUGHTERING
- 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)

## 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.

## Claims

### Claim 1

A method for processing beef, comprising the steps of:
(a) preparing a beef carcass for butchering including removing the carcass head and eviscerating the carcass;
(b) cooling the carcass for three to four hours;
(c) arranging the carcass on a butchering device and removing primal cuts from the carcass;
(d) packaging the primal cuts; and
(e) cooling the primal cuts for 50-70 minutes to an internal temperature of 32-38 degrees Fahrenheit for each primal cut wherein processing of a beef carcass from initial slaughter to packaging primal cuts is complete within 24 hours.

### Claim 2 (depends on 1)

A method for processing beef as defined in claim 1, wherein said first cooling step includes cooling the carcass for three to four hours to a carcass internal temperature of 70-85 degrees Fahrenheit.

### Claim 3 (depends on 1)

A method for processing beef as defined in claim 1, wherein said second cooling step includes cooling the primal cuts for 50-70 minutes to an internal temperature of 32-38 degrees Fahrenheit for each primal cut.

### Claim 4 (depends on 1)

A method for processing beef as defined in claim 1, wherein said preparing a beef carcass for butchering step further includes scoring the carcass back without cutting through the carcass spine.

### Claim 5 (depends on 2)

A method for processing beef as defined in claim 2, wherein said preparing a beef carcass for butchering step further includes:
(1) hanging the carcass by a carcass hind portion and removing the hind legs;
(2) inserting a hanging device through an opening in the carcass neck;
(3) inverting the carcass to hang from the hanging device through the carcass neck; and
(4) removing the forelegs from the carcass.

### Claim 6 (depends on 5)

A method for processing beef as defined in claim 5, wherein said hanging the carcass by a carcass hind portion includes hanging the carcass by an opening in the carcass pelvic bone.

### Claim 7 (depends on 6)

A method for processing beef as defined in claim 6, wherein said inserting a hanging device step includes inserting an inverted hanging device through an opening in the carcass neck.

### Claim 8 (depends on 1)

A method for processing beef as defined in claim 1, wherein at least one said cooling step is performed in an environment having a humidity of 84-92 percent.