Back to results
US 4,072,763 AGranted
Meat product and method of making same
OwnerClyde Martinventor
Life of this patent
Estimating the term…
Loading patent…
Loading patent…
OwnerClyde Martinventor
Estimating the term…
A meat product is disclosed, comprising a flat or planar cut of predetermined peripheral shape or contour and thickness, and consisting of thin slices of meat which have been compressed in a meat press or dies to form a layered structure, in which the layers extend substantially perpendicular to the plane of the flat cut. The cuts are made by a method in which chucks, such as beef chucks, are placed in trays, upon or in adjacent relation to each other with the chucks preferably extending in the direction of the grain of the meat and frozen into a substantially solid mass, the frozen chucks tempered at a temperature slightly below the freezing point, and sawed or otherwise cut into elongated blocks of somewhat irregular shape or contour, the cutting being effected along lines which are parallel or substantially parallel with the grain of the meat. The tempered blocks are placed in a slicing machine, in which they are rapidly sliced to a thickness of from about 1/40 inch to about 1/20 inch, the slicing being against the grain of the meat, that is, substantially perpendicular to the grain. The thin slices are then placed in a meat press, and compressed by the dies of the press to form a "log" consisting of slices of meat which are flattened or stacked or compressed upon one another and lie lengthwise or longitudinally of the dies, with the grain of the meat extending perpendicularly to the axis of the dies, and thus, perpendicularly to the axis of the log. The logs are then cut into cuts of the meat product, or steaks, consisting of strips which extend perpendicular to the plane of the cut, instead of layers of meat which are parallel to the plane of the steak.
A meat product consisting of a flat or planar cut of predetermined thickness and peripheral contour, consisting of thin slices of meat, arranged in a layered structure, in which the layers of the meat extend substantially perpendicular to the flat plane of the cut, and are disposed substantially concentrically about the center or axis of the cut, with the grain of the slices of meat extending along lines substantially perpendicularly to the center or axis of the cut.
The method of preparing a meat product, said method comprising the steps of arranging beef chucks upon or in adjacent relation to each other, with the chucks extending substantially in the direction of the grain of the meat, freezing the chucks into a solid block or mass, at a temperature of from about 0.degree. F. to about 10.degree. F., tempering the mass at a temperature of from about 25.degree. F. to about 27.degree. F., cutting the mass into elongated blocks, the cutting being effected along lines which are parallel or substantially parallel with the grain of the meat, slicing the tempered blocks into thin slices by slicing against or perpendicular to the grain of the meat, collecting the slices in a bin or like receptacle, in randomly oriented relationship, placing the randomly oriented slices in a meat press and compressing them into elongated logs consisting of thin slices of meat, arranged in a layered structure in which the layers of the meat are flattened, stacked or compressed upon each other and lie lengthwise or longitudinally of the logs and are disposed substantially concentrically about the center or axis of the log, with the grain of the meat extending along lines substantially perpendicularly to the center or axis of the log.
The method of preparing a meat product, said method comprising the steps of arranging beef chucks upon or in adjacent relation to each other, with the chucks extending substantially in the direction of the grain of the meat, freezing the chucks into a solid block or mass, tempering the mass, cutting the mass into elongated blocks, the cutting being effected along lines which are parallel or substantially parallel with the grain of the meat, slicing the tempered blocks into thin slices by slicing against or perpendicular to the grain of the meat, collecting the slices in a bin or like receptacle, in randomly oriented relationship, placing the randomly oriented slices in a meat press and compressing them into elongated logs consisting of thin slices of meat arranged in a layered structure in which the layers of the meat are flattened, stacked or compressed upon each other and lie lengthwise or longitudinally of the logs, and are disposed substantially concentrically about the center or axis of the logs, with the grain of the meat extending along lines substantially perpendicular to the center or axis of the logs, and cutting the logs into flat cuts or portions by a cutting action which is perpendicular to the axis of the logs.
Dependencies are inferred from the claim text.