METHOD FOR PREPARING POULTRY AND MEAT PRODUCTS

A method for preparing a meat or poultry product includes placing a product having a thick edge and an opposing thin edge on a flat surface and creating an incision in the thick edge of the product along a line that falls approximately midway between an upper surface and a lower surface, the incisio...

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Bibliographische Detailangaben
Hauptverfasser:	TATRO GORDON, ENSLEY MIKE, DINH DUNG, SOSEBEE MARK
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:	A method for preparing a meat or poultry product includes placing a product having a thick edge and an opposing thin edge on a flat surface and creating an incision in the thick edge of the product along a line that falls approximately midway between an upper surface and a lower surface, the incision lying in a plane that cuts the product into a first fillet portion and a second fillet portion connected by a center portion each with substantially uniform thickness.