Poultry, partially disjointed
AssigneeSwift & Company
InventorsEldon J. Strandine, Sidney Malinow
Life of this patent
Estimating the term…
Abstract
Poultry is prepared for marketing to consumers such that it is in the form of a whole carcass yet is easily separable by the consumer into sections or individual piece servings. The method of preparation includes making selected incisions into specific locations on an eviscerated poultry carcass and may also include a lossening of the proximal end of each femur from its acetabulum located on the innominate bone.
Claims19
An improved eviscerated poultry carcass having a plurality of incisions positioned on the carcass at selected locations, said incisions including partial severances of both shoulder joints and knee joints, to provide an article processed as a whole carcass and exhibiting ease of separation of the carcass into individual serving pieces.
An improved eviscerated poultry carcass, which comprises the proximal end of each femur of the carcass being modified to substantially weaken the firm attachment thereof to the innominate bone, the external skin of said modified carcass being unsevered where it surrounds said each proximal end.
A method for producing an improved eviscerated poultry carcass, said method comprising the steps of:
- making a plurality of selected incisions into the dorsal side of the carcass to partially sever both wing portions, both drumstick portions, a breast portion, and a pair of portions each containing approximately half of the innominate bone of said carcass.
A method for producing an improved eviscerated poultry carcass, said method comprising subjecting an eviscerated poultry carcass to the step of loosening each femur from its respective socket in the innominate bone of said carcass, said loosening step being accomplished while avoiding a severance of the external skin surrounding each said respective socket of the carcass.
Dependencies are inferred from the claim text.