A method is provided for making a food product from a substantially solid, generally boneless muscle portion, the portion having top and bottom surfaces, first and second opposite ends and first and second lateral sides. The method comprises the steps of: making a plurality of spaced apart first cuts extending through the portion from the top surface toward but not completely to the bottom surface to establish an uncut area having a predetermined thickness proximate to the bottom surface; and making at least one second cut extending completely through the portion from the top surface to the bottom surface and generally perpendicular to at least some of the first cuts to sever from the portion at least one food product, the product including a first generally continuous edge and a plurality of strips extending outwardly from the first edge.