Method of cutting meat to form steak cuts and meat products formed by the method

   
   

A method of cutting a piece of meat which is initially generally in the shape of a parallelepiped to produce at least one steak portion includes cutting the meat along four generally curved first cut lines extending generally parallel to the grain of the meat to remove four corners of the meat and create a meat portion which is cylindrically shaped. The cylindrically shaped meat portion is cut along each of a plurality of parallel second cut lines each generally perpendicular to the grain of the meat and spaced from each other by a first predetermined distance to create a plurality of disk-like generally cylindrical meat portions each having a thickness corresponding to the first predetermined distance and each having a diameter corresponding to the diameter of the cylindrically shaped meat portion. At least one of the disk-like meat portions is cut along each of a plurality of third cut lines, each of the third cut lines extending radially inwardly from an outer circumferential edge of the disk-like meat portion toward but not entirely through the axial center of the disk-like meat portion to create an uncut center portion, the third cut lines being circumferentially spaced apart by a second predetermined distance to produce a steak portion having a plurality of generally truncated pie wedge shaped portions held together by the center portion.

 
Web www.patentalert.com

< Aerated compositions, process and apparatus for achieving such aerated compositions

< Soybean processed food

> Egg replacer concentrate and liquid egg replacer

> Method for the slicing of food products

~ 00197