Method of making a bone-in meat product
AssigneeStevison Ham Company
InventorsMichael F. Stevison, Dave Stevison, John P. White
Life of this patent
Estimating the term…
Abstract
A bone-in ham steak is made by separating the muscle, fat, and femur bones from green hams and curing the muscle in a conventional manner. The femur bones are cut into linear segments and aligned lengthwise on a skewer. The aggregated and cured ham muscle and fat are placed into a casing so as to concentrically surround the skewered bone. The product is then cooked and, after removing the skewer, sliced into ham steaks of uniform size and weight with a central bone piece.
Claims9
A method of making a bone-in meat product from fat, muscle, and bone separated from a butchered animal comprising the steps of:
- a. stuffing into a casing an aggregation of said separated muscle and fat concentrically around a linear section of said bone;
- and
- b. drawing said casing against said aggregation to form an approximately cylindrically shaped meat product with said bone disposed longitudinally along the approximate center of said shaped meat product.
A method of making a bone-in ham steak comprising the steps of:
- a. separating muscle and fat from a green ham;
- b. processing said muscle and fat to form an aggregation of cured muscle and fat from which protein has been extracted;
- c. placing in a casing a linear section of femur bone from a ham;
- d. stuffing said aggregation of cured muscle and fat into said casing around said bone section;
- e. drawing said casing to form an approximately cylindrical shaped meat product having a uniform diameter throughout its length with said bone section disposed longitudinally along the approximate center of said shaped meat product;
- f. cooking said meat product;
- and
- g. slicing said meat product transversely into a plurality of bone-in ham steaks having a uniform size, shape and weight.
Dependencies are inferred from the claim text.