Method of making a meat product and a meat product

The present disclosure describes new meat products and new processing and cutting techniques that more effectively utilize the animal carcass. A method of forming a rib-meat product and one or more rib-meat products are disclosed. One rib-meat product includes a plurality of rib bones and a substant...

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Bibliographische Detailangaben
Hauptverfasser:	Kuan, Naikang, Connor, Paul Thomas
Format:	Patent
Sprache:	eng
Schlagworte:	BUTCHERING FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MEAT TREATMENT PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSING MEAT, POULTRY, OR FISH PROCESSING POULTRY OR FISH THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present disclosure describes new meat products and new processing and cutting techniques that more effectively utilize the animal carcass. A method of forming a rib-meat product and one or more rib-meat products are disclosed. One rib-meat product includes a plurality of rib bones and a substantially cylindrically-shaped meat portion attached to a second end of each of the rib bones in the plurality of rib bones. The substantially cylindrically-shaped meat portion is a continuous piece of meat originally present on the plurality of rib bones. The substantially cylindrically-shaped meat portion includes a flap portion and a stationary portion, and the flap portion has been detached from each of the first ends of the plurality of rib bones and is substantially wrapped around a stationary portion at the second end to form the substantially cylindrically-shaped meat portion.