U.S. patent application number 14/507809 was filed with the patent office on 2015-01-22 for butchering processes for the beef clod.
This patent application is currently assigned to LOBEL'S ENTERPRISES, LLC. The applicant listed for this patent is Lobel's Enterprises, LLC. Invention is credited to Stanley Lobel.
Application Number | 20150024111 14/507809 |
Document ID | / |
Family ID | 41400561 |
Filed Date | 2015-01-22 |
United States Patent
Application |
20150024111 |
Kind Code |
A1 |
Lobel; Stanley |
January 22, 2015 |
BUTCHERING PROCESSES FOR THE BEEF CLOD
Abstract
A method for mass-production butchering of a chuck roll of beef
includes: sectioning the beef clod into a first portion and a
second portion substantially along a natural seam, the first
portion comprising triceps brachii long head muscle and essentially
being free of triceps brachii lateral head muscle, and the second
portion comprising triceps brachii lateral head muscle and
essentially being free of triceps brachii long head muscle; and
sectioning the first portion generally with or parallel to the
grain into a first set of separate portions. Another method for
mass-production butchering of a beef clod may include: sectioning
the beef clod into a first portion and a second portion
substantially along a natural seam, the first portion comprising
the teres major; and sectioning the first portion generally with or
parallel to the grain into a first set of separate portions.
Inventors: |
Lobel; Stanley; (Purchase,
NY) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Lobel's Enterprises, LLC |
Rye Brook |
NY |
US |
|
|
Assignee: |
LOBEL'S ENTERPRISES, LLC
Rye Brook
NY
|
Family ID: |
41400561 |
Appl. No.: |
14/507809 |
Filed: |
October 6, 2014 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
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13483031 |
May 29, 2012 |
8851963 |
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14507809 |
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12465937 |
May 14, 2009 |
8187061 |
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13483031 |
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61059270 |
Jun 5, 2008 |
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Current U.S.
Class: |
426/645 ;
426/641; 452/141; 452/149 |
Current CPC
Class: |
A22B 5/0029 20130101;
A22C 17/0006 20130101; A23L 13/00 20160801; A22C 9/008
20130101 |
Class at
Publication: |
426/645 ;
452/149; 452/141; 426/641 |
International
Class: |
A22C 17/00 20060101
A22C017/00; A23L 1/31 20060101 A23L001/31; A22C 9/00 20060101
A22C009/00 |
Claims
1-25. (canceled)
26. A method for butchering a beef clod comprising: sectioning the
beef clod into a first portion and a second portion substantially
along a natural seam, the first portion comprising triceps brachii
long head muscle and essentially being free of triceps brachii
lateral head muscle, and the second portion comprising triceps
brachii lateral head muscle and essentially being free of triceps
brachii long head muscle; and sectioning the first portion into a
first set of separate portions.
27. The method of claim 26, wherein the sectioning of the first
portion is generally with or parallel to the grain.
28. The method of claim 26, further comprising: sectioning the
second portion generally with or parallel to the grain into a
second set of separate portions.
29. The method of claim 26, further comprising: removing from at
least one of the first and second portions excess material selected
from the group consisting of fat, sinue, and connective tissue to
expose a lean side thereof.
30. The method of claim 26, further comprising: mechanically
tenderizing separate portions of the first set.
31. The method of claim 28, further comprising: mechanically
tenderizing separate portions of the second set.
32. The method of claim 26, further comprising: releasably forming
separate portions of the first set into a substantially arcuate
shape.
33. The method of claim 32, wherein the arcuate shape is maintained
by twine.
34. The method of claim 28, further comprising: releasably forming
separate portions of the second set into a substantially arcuate
shape.
35. The method of claim 34, wherein the arcuate shape is maintained
by pins.
36. The method of claim 26, further comprising: wrapping separate
portions of at least one of the first set and the second set in an
outer layer selected from the group consisting of fat, bacon, and
prosciutto.
37. The method of claim 26, wherein the natural seam comprises
fat.
38. The method of claim 26, further comprising: removing a vein
between the first and second portions.
39. A roast formed by the method of claim 26.
40. A london broil formed by the method of claim 26.
41. A method for butchering a beef clod comprising: sectioning the
beef clod into a first portion and a second portion substantially
along a natural seam, the first portion comprising teres major
muscle; and sectioning the first portion generally with or parallel
to the grain into a first set of separate portions.
42. A roast formed by the method of claim 41.
43. A london broil formed by the method of claim 41.
44. The method of claim 41, wherein the first set of separate
portions includes at least one separate portion with a thickness
between about 2 mm and about 4 mm.
45. A method for butchering a beef clod comprising: separating the
beef clod along a natural seam into (i) a first portion comprising
triceps brachii long head muscle and essentially being free of
triceps brachii lateral head muscle and (ii) a second portion
comprising triceps brachii lateral head muscle and essentially
being free of triceps brachii long head muscle; and removing from
the first portion excess material selected from the group
consisting of fat, sinue, and connective tissue to expose a lean
side thereof; wherein the first portion is configured and
dimensioned as a cut selected from the group consisting of a roast
and a london broil.
Description
CROSS-REFERENCE TO RELATED APPLICATION
[0001] The benefits of Provisional Application No. 61/059,270 filed
Jun. 5, 2008 and entitled "Butchering Processes for the Beef Clod"
are claimed under 35 U.S.C. .sctn.119(e), and the entire contents
of this provisional application are expressly incorporated herein
by reference thereto.
FIELD OF THE INVENTION
[0002] The invention relates to a butchering process for meat
products. More particularly, the invention relates to a butchering
process for the shoulder/clod portion of a beef carcass.
BACKGROUND OF THE INVENTION
[0003] In the United States, the organized grading of cattle and
beef has become particularly important in the promotion and
marketing of quality products. Administered by the United States
Department of Agriculture, the grading system is used to assign a
distinct level of quality to cattle carcasses.
[0004] Carcass beef grades include a "yield grade" and a "quality
grade." The yield grade, denoted by the numbers 1 through 5,
generally refers to the degree of cutability of the carcass and
serves as an indicator of the amount of closely trimmed (1/2 inch
fat or less), boneless retail cuts expected to be derived from the
major wholesale cuts of the carcass. "Yield Grade 1" represents the
highest degree of cutability. The quality grade, on the other hand,
separately indicates the palatability of the lean. Carcasses of
steers and heifers may be graded as Prime, Choice, Select,
Standard, Commercial, Utility, Cutter, and Canner, in descending
order of quality; carcasses of cows may receive any of these grades
except Prime. Bullock carcasses may be graded as Prime, Choice,
Select, Standard, and Utility. Steers are considered male bovines
castrated when young and which have not begun to develop the
secondary physical characteristics of bulls, while heifers are
considered young, such as less than 3 year old immature female
bovines that have not developed the physical characteristics
typical of cows, e.g., have not borne a calf. Cows are considered
female bovines that have developed through reproduction or with
age, the physical characteristics typical of mature females, and
bullocks are considered young, such as under approximately 24
months of age, male bovines that have developed or begun to develop
the secondary physical characteristics of bulls.
[0005] The highest quality grade, USDA Prime, is reserved for beef
with abundant marbling (defined as flecks of fat within the lean
muscle), thus providing a juicy and flavorful meat that also is
tender. USDA Prime, for example, may have more than 8%
intramuscular fat. Only a small percent of all graded carcass beef
qualifies as USDA Prime. As would be expected, Prime beef is
favored by hotels and restaurants, is a successful commercial
export product from the United States, and also is available
through retail sales to discriminating consumers. Because it
represents the highest quality, beef certified as USDA Prime
commands the highest prices in the market.
[0006] The carcass typically refers to both sides of the animal,
whereas a side refers to half of the carcass including both a
frontquarter and a hindquarter. From the standpoint of
profitability the hindquarter cuts of the carcass, which represent
about half of a side of a beef carcass, traditionally have been
greatest in demand. In particular, the hindquarter includes the
full loin with the short loin and sirloin, the round, flank, and
kidney knob. Thus, the hindquarter is the source of the well known
beef cuts including the top loin steak, T-bone steak, porterhouse
steak, tenderloin roast or steak (such as chateaubriand or filet
mignon), top sirloin steak, sirloin steak, tenderloin roast or
steak, beef tri-tip, round steak, top round roast or steak, and
rump roasts. The frontquarter, which represents the other half of a
side of a beef carcass, includes the chuck, rib, plate, brisket and
shank. Products typically produced from the frontquarter include
cuts such as the rib roast or steak, rib eye roast or steak, back
ribs, skirt steak, and whole brisket. The beef chuck,
shoulder/clod, although used for such cuts as a "Flat Iron,"
"Petite Tender," and "Shoulder Center," is not considered to be
among the wholesale cuts that is most profitable and in demand.
Beef from the beef chuck typically is transformed into lower cost
ground beef chuck for example for use in producing ground beef
chuck patties.
[0007] Once a carcass has been graded as Prime, each of the cuts
from the carcass retain that designation. Thus, cuts from both the
frontquarter and hindquarter are graded Prime, including the less
profitable Prime chuck. There exists a need to make use of the
chuck to produce steaks instead of simply being used as roasts or
being ground into ground beef chuck. Moreover, there exists a need
to make use of the Prime chuck to produce Prime steaks instead of
simply being ground into Prime ground beef chuck. Because of the
demand for the more costly cuts of Prime beef--which for example
restaurants and hotels prefer to offer to customers--the ability to
make use of Prime chuck for steaks may lead to enhanced
profitability derived from this portion of the carcass. There has
been substantial industry interest in enhancing the value of the
frontquarter. For example, scientists from the University of
Nebraska and the University of Florida even conducted a study for
the Cattlemen's Beef Board and analyzed more than 5,500 muscles of
the beef chuck and round to assist in developing new beef products.
Commercialization of the "Flat Iron" steak, a shoulder top blade
steak cut from the chuck, is said to have resulted from the study.
Nevertheless, the chuck is complex because of the number of muscles
and associated fibers that do not run in the same direction as each
other. Thus, despite the efforts to date as described above, there
remains a need for additional methods of producing products from
the beef chuck, shoulder/clod.
[0008] The "fabrication" of the beef carcasses is conducted in
mass-production operations by beef packers, who harvest finished
cattle purchased from feedlots and create primal, subprimal, and
sometimes consumer-ready cuts. The beef then is distributed to
purveyors/processors or retailers for further sale. Thus, there is
a need for additional methods of producing products from the beef
chuck, shoulder/clod for use in the mass-production operations.
SUMMARY OF THE INVENTION
[0009] The invention relates to a method for mass-production
butchering of a beef clod including: sectioning the beef clod into
a first portion and a second portion substantially along a natural
seam, the first portion comprising triceps brachii long head muscle
and essentially being free of triceps brachii lateral head muscle,
and the second portion comprising triceps brachii lateral head
muscle and essentially being free of triceps brachii long head
muscle; and sectioning the first portion generally with or parallel
to the grain into a first set of separate portions. The method may
further include sectioning the second portion generally with or
parallel to the grain into a second set of separate portions. In
addition, the method may further include removing from at least one
of the first and second portions excess material selected from the
group consisting of fat, sinue, and connective tissue to expose a
lean side thereof.
[0010] In addition, in some exemplary the method may further
include mechanically tenderizing separate portions of the first
set, wherein the separate portions of the first set are
mechanically tenderized by needling on at least one side thereof or
wherein the separate portions of the first set are mechanically
tenderized by needling on both sides thereof. In some embodiments,
the method may further include mechanically tenderizing separate
portions of the second set, wherein the separate portions of the
second set are mechanically tenderized by needling on at least one
side thereof or wherein the separate portions of the second set are
mechanically tenderized by needling on both sides thereof.
Moreover, in some exemplary embodiments, the method may further
include releasably forming separate portions of the first set into
a substantially arcuate shape, wherein the arcuate shape is
maintained by twine and/or by pins. Also, the method may further
include releasably forming separate portions of the second set into
a substantially arcuate shape, wherein the arcuate shape is
maintained by twine and/or by pins.
[0011] In some exemplary embodiments, the method further includes
wrapping separate portions of the first set and/or separate
portions of the second set in an outer layer selected from the
group consisting of fat, bacon, and prosciutto.
[0012] The natural seam may include fat in some embodiments. In
some exemplary embodiments, the method further includes removing a
vein between the first and second portions.
[0013] Moreover, in some exemplary embodiments, the method may
further include coupling the first set of separate portions with
edible glue.
[0014] The invention further relates to a roast formed by the
aforementioned method for mass-production butchering of a beef
clod.
[0015] The invention further relates to a london broil formed by
the aforementioned method for mass-production butchering of a beef
clod.
[0016] In addition, the invention relates to a method for
mass-production butchering of a beef clod including: sectioning the
beef clod into a first portion and a second portion substantially
along a natural seam, the first portion comprising the teres major;
and sectioning the first portion generally with or parallel to the
grain into a first set of separate portions. The invention further
relates to a roast formed by this method. The invention further
relates to a london broil formed by this method.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0017] Typically, meat is cut against the grain, i.e., the muscle
fibers of the meat, to provide a softer consistency and better
eating experience. Otherwise, typically, if meat is cut parallel to
the grain, it will have a stringy and fibrous consistency even if
it is properly cooked. For example, typically a brisket that has
been cut against the grain has a soft consistency while a brisket
cut generally with or parallel to the grain has a chewy
consistency. Nonetheless, the methods disclosed herein
advantageously cut meat generally with or parallel to the grain to
achieve a desirable, soft consistency.
[0018] The chuck is generally the shoulder region of the animal,
and includes part of the neck and backbone, the first five ribs
(U.S. packer/processors typically make the chuck/rib break between
the 5th and 6th ribs), as well as portions of the shoulder blade
and upper arm. It can weigh over 100 lbs.
[0019] Among the cuts derived from the chuck is the beef chuck,
shoulder/clod which typically weighs between 13 and 21 lbs. An item
#114 beef chuck, shoulder/clod (The Meat Buyer's Guide: Beef, Lamb,
Veal, Pork, and Poultry. North American Meat Processors
Association; John Wiley & Sons, Inc., New Jersey, 2007), for
example, is a boneless piece of meat formed of a muscle system
disposed anterior to the 6th rib.
[0020] Among the muscles included in the clod are (1) latissimus
dorsi, infraspinatus, triceps brachii long head, triceps brachii
lateral head, tensor fasciae antibrachii and optionally (2) the
trapezius, cutaneous trunci, teres major, and minor muscles over
the humerus. Various cuts of meat from the #114 include the "Flat
Iron" (infraspinatus), "Petite Tender" (teres major), and "Shoulder
Center" (triceps brachii long head).
[0021] In accordance with a first exemplary method, mass production
butchering will now be described for the item #114 beef chuck,
shoulder/clod described above making use of an item #114E beef
chuck, shoulder/clod, arm roast (The Meat Buyer's Guide: Beef,
Lamb, Veal, Pork, and Poultry. North American Meat Processors
Association; John Wiley & Sons, Inc., New Jersey, 2007). Item
#114E is a portion of an item #114 beef chuck, shoulder/clod and
includes (1) the triceps brachii long head and triceps brachii
lateral head and optionally may include (2) muscles including the
triceps brachii medial head and tensor fascia antibrachii. A
variant of item #114E, known as Item #114E PSO: 1 and sometimes
referred to as the "Clod Heart," includes only the triceps brachii
long head and a portion of the triceps brachii lateral head
muscles. Item #114E may be sectioned along a natural seam so that
the triceps brachii long head and triceps brachii lateral head are
separated from one another in different portions. Item #1114E beef
shoulder, arm steaks may be formed by cutting the separated triceps
brachii long head from item #114E across the grain. However, in
accordance with the method disclosed herein, preferably the
separated triceps brachii long head from item #114E instead is cut
generally with or parallel to the grain to create a plurality of
individual portions. Moreover, the separated triceps brachii
lateral head from item #114E also may be cut generally with or
parallel to the grain to create a plurality of roasts and/or a
plurality of london broils.
[0022] In accordance with another exemplary method, mass production
butchering will now be described for an item #114 beef chuck,
shoulder/clod making use of a #114F beef chuck, shoulder tender
(The Meat Buyer's Guide: Beef, Lamb, Veal,
[0023] Pork, and Poultry. North American Meat Processors
Association; John Wiley & Sons, Inc., New Jersey, 2007).
Preferably, an item #114F beef chuck, shoulder tender is prepared
from item #114 by cutting item #114 along a natural seam to
separate the teres major muscle. Note that a #114F PSO: 1 may be
prepared by trimming the item #114F to be peeled/denuded, surface
membrane removed (90% lean exposed) with a maximum average
thickness of surface fat of 0.125 inch (3 mm). Further, note that
an item #1114F beef shoulder tender, portioned, is in the form of
individual steaks prepared by cutting an item #114F across the
grain. However, in accordance with the method disclosed herein,
item #114F instead is cut generally with or parallel to the grain
to create a plurality of roasts and/or a plurality of london
broils.
[0024] In each of the above-mentioned embodiments, the natural seam
may be a seam of fat therebetween that may be intermuscular fat or
intramuscular fat. Morever, fat, sinue, and connective tissue, may
be trimmed to expose the lean and produce a denuded muscle or
muscle system. The muscle or muscle system may be cut into separate
portions which preferably are suitably sized for roasts and/or
london broils. In an exemplary embodiment, the portions formed in
the above-mentioned embodiments may be cut from the triceps brachii
long head, generally with or parallel to the grain as specified
above, each suitably sized as a roast or london broil.
[0025] In each of the above-mentioned embodiments, the method may
include removing a vein between the first and second portions
and/or coupling separate portions with edible glue.
[0026] In one exemplary embodiment, portions may be cut from the
triceps brachii long head (e.g., two portions), or teres major, to
be used as a pot roast or for other purposes.
[0027] After or before the portions are cut in the exemplary
embodiments described herein, optionally the portions are needled.
In particular, jaccarding (also known as needling and blade
tenderizing) is known as a technique for piercing meat for
tenderizing. A double jaccarding machine, for example, needles a
piece of meat on both sides thereof. In an exemplary embodiment,
the portions cut from the triceps brachii long head or teres major
are individually needled on each side thereof after the portions
are cut. While the needle marks may be visible in meat in the raw
state, advantageously the marks are not necessarily visible in the
meat once cooked.
[0028] In some embodiments, raw portions produced for example from
the triceps brachii long head or teres major may be tied with
butcher's twine for shaping and compacting, which also provides an
attractive presentation to the cuts. The tying, for example, may
permit such a raw portion to have a generally circular or otherwise
arcuate shape such as an oblong shape. Alternatively, such a shape
may be achieved by clamping the raw meat using pins. Also, in some
embodiments, such raw meat may be wrapped in fat, bacon, or
prosciutto.
[0029] Moreover, in some embodiments, some portions may be ground
to produce ground beef.
[0030] In some embodiments, the portions may be thinly sliced into
pieces with a thickness between about 2 mm and about 4 mm. Such
thin slices are known as "shabu-shabu" (which then may be cooked
for example in hot water or broth). In one exemplary embodiment,
the triceps brachii long head or teres major is chilled to
facilitate slicing, and then thinly sliced instead of being cut
entirely into portions with substantially greater thickness.
[0031] The beef chuck, shoulder/clod and portions cut therefrom
according to an exemplary embodiment may be injected with salt(s)
such as sodium chloride, calcium chloride, and/or sodium phosphate
in solution (i.e., in a saline solution) and/or other enhancers for
enhanced moisture and enhanced flavor. In some exemplary
embodiments, the beef chuck, shoulder/clod and portions cut
therefrom may be pounded.
[0032] In some exemplary embodiments, the beef chuck, shoulder/clod
and portions cut therefrom may be marinated.
[0033] It should be emphasized that although the sectioning of an
item #114 beef chuck, shoulder/clod has been described above, other
forms of a beef chuck derived from the shoulder/clod may be
used.
[0034] Moreover, the beef chuck, shoulder/clod and portions cut
therefrom may be aged before being cut or after being cut as
applicable.
[0035] Large beef portions such as roasts and london broils are
contemplated. In some exemplary embodiments, minute steaks,
sandwich steaks, fry steaks, and steak on a bun also ultimately may
be derived from the methods herein.
[0036] While various descriptions of the embodiments are described
above, it should be understood that the various features can be
used singly or in any combination thereof. Therefore, this
invention is not to be limited to only the specifically preferred
embodiments depicted herein. Further, it should be understood that
variations and modifications within the spirit and scope of the
invention may occur to those skilled in the art to which the
invention pertains. Accordingly, all expedient modifications
readily attainable by one versed in the art from the disclosure set
forth herein that are within the scope and spirit of the
embodiments disclosed herein are to be included as further
embodiments. The scope of the methods and products is accordingly
defined as set forth in the appended claims.
* * * * *