U.S. patent application number 14/518746 was filed with the patent office on 2015-02-05 for butchering processes for meat products.
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 | 20150037475 14/518746 |
Document ID | / |
Family ID | 38685717 |
Filed Date | 2015-02-05 |
United States Patent
Application |
20150037475 |
Kind Code |
A1 |
Lobel; Stanley |
February 5, 2015 |
BUTCHERING PROCESSES FOR MEAT PRODUCTS
Abstract
A method for mass-production butchering of a chuck roll of beef
includes: sectioning the chuck roll anterior to and generally
parallel to the first rib to separate a neck portion thereof from a
remainder thereof; sectioning the remainder into a first portion
and a second portion substantially along a natural seam, the first
portion comprising rhomboideus, spinalis dorsi, and serratus
ventralis muscles, and the second portion comprising multifidus
dorsi, complexus, and longissimus dorsi muscles; sectioning the
first portion to substantially remove the rhomboideus and the
spinalis dorsi therefrom, leaving a denuded serratus ventralis;
sectioning the serratus ventralis into a first set of separate
portions. The method may further include: sectioning the second
portion into a second set of separate portions, each separate
portion in the second set including the multifidus dorsi,
complexus, and longissimus dorsi muscles.
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: |
38685717 |
Appl. No.: |
14/518746 |
Filed: |
October 20, 2014 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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13736062 |
Jan 7, 2013 |
8864556 |
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14518746 |
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13361880 |
Jan 30, 2012 |
8348730 |
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13736062 |
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12405106 |
Mar 16, 2009 |
8105137 |
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13361880 |
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11672501 |
Feb 7, 2007 |
7503839 |
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12405106 |
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11612444 |
Dec 18, 2006 |
8043146 |
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11672501 |
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11277707 |
Mar 28, 2006 |
7150678 |
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11612444 |
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60668606 |
Apr 6, 2005 |
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Current U.S.
Class: |
426/281 ;
452/141; 452/144; 452/149 |
Current CPC
Class: |
A22C 17/0006 20130101;
A22C 17/0033 20130101; A23L 13/72 20160801; A23V 2002/00 20130101;
A22C 9/00 20130101; A22C 9/008 20130101 |
Class at
Publication: |
426/281 ;
452/149; 452/141; 452/144 |
International
Class: |
A22C 17/00 20060101
A22C017/00; A23L 1/318 20060101 A23L001/318; A22C 9/00 20060101
A22C009/00 |
Claims
1-33. (canceled)
34. A method for butchering a beef chuck comprising: sectioning the
beef chuck to form a first portion comprising serratus ventralis
and rhomboideus, wherein the first portion does not include any
muscles from the group consisting of multifidus dorsi, complexus,
longissimus dorsi, and spinalis dorsi; sectioning the first portion
into a first set of steaks.
35. The method of claim 34, wherein the steaks in the first set
each include a portion of one or both of the serratus ventralis and
the rhomboideus.
36. The method of claim 34, wherein at least about 20 wt % of the
rhomboideus is removed from the first portion prior to sectioning
the first portion into the first set of steaks.
37. The method of claim 34, wherein between about 10% and about 90%
of the rhomboideus is removed from the first portion prior to
sectioning the first portion into the first set of steaks.
38. The method of claim 34, further comprising: tenderizing the
first set of steaks.
39. The method of claim 38, wherein the tenderizing comprises
needling.
40. The method of claim 34, further comprising: shaping the first
set of steaks.
41. The method of claim 40, wherein the shaping comprises
tying.
42. The method of claim 34, further comprising: injecting the beef
chuck with a salt solution.
43. The method of claim 34, further comprising: injecting the first
set of steaks with a salt solution.
44. The method of claim 34, further comprising: marinating the beef
chuck.
45. The method of claim 34, further comprising: marinating the
first set of steaks.
46. The method of claim 34, further comprising: sectioning the beef
chuck to form a second portion comprising the multifidus dorsi, the
complexus, and the longissimus dorsi, wherein the second portion
does not include the spinalis dorsi.
47. The method of claim 46, further comprising: sectioning the
second portion into a second set of steaks.
48. The method of claim 47, wherein the steaks in the second set
each include portions of the multifidus dorsi, the complexus, and
the longissimus dorsi.
49. The method of claim 47, wherein the steaks in the second set
are each between about 11/4 inch and about 13/4 inch in
thickness.
50. The method of claim 47, further comprising: tenderizing the
second set of steaks.
51. The method of claim 47, further comprising: shaping the second
set of steaks.
52. A method for butchering a beef chuck comprising: sectioning the
beef chuck to form a portion comprising multifidus dorsi,
complexus, and longissimus dorsi, wherein the portion does not
include any muscles from the group consisting of serratus
ventralis, rhomboideus, and spinalis dorsi; sectioning the portion
into a set of steaks.
53. A method for butchering a beef chuck comprising: sectioning the
beef chuck to form a first portion comprising serratus ventralis
and rhomboideus, wherein the first portion does not include any
muscles from the group consisting of multifidus dorsi, complexus,
longissimus dorsi, and spinalis dorsi; sectioning the beef chuck to
form a second portion comprising the multifidus dorsi, the
complexus, and the longissimus dorsi, wherein the second portion
does not include the spinalis dorsi; sectioning at least one of the
first portion and the second portion into slices each with a
thickness between about 2 mm and about 4 mm.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This application is a continuation of U.S. patent
application Ser. No. 12/405,106 filed Mar. 16, 2009, which is a
divisional of U.S. patent application Ser. No. 11/672,501 filed
Feb. 7, 2007 and issued as U.S. Pat. No. 7,503,839, which is a
continuation-in-part of U.S. patent application Ser. No. 11/612,444
filed Dec. 18, 2006 and issued as U.S. Pat. No. 8,043,146, which is
a continuation of U.S. patent application Ser. No. 11/277,707 filed
Mar. 28, 2006, now U.S. Pat. No. 7,150,678, which in turn claims
the benefits of Provisional Application No. 60/668,606 filed Apr.
6, 2005 and entitled "Butchering Processes for Meat Products" under
35 U.S.C. .sctn.119(e), and the entire contents of these prior
applications 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 chuck 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.
[0007] 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 chuck, although used for
such cuts as a pot roast (chuck roast), is not considered to be
among the wholesale cuts that is most profitable and in demand.
Beef from the chuck typically is transformed into lower cost ground
beef chuck for example for use in producing ground beef chuck
patties.
[0008] 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 chuck.
[0009] 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 chuck
for use in the mass-production operations.
SUMMARY OF THE INVENTION
[0010] The invention relates to a method for mass-production
butchering of a beef chuck roll including: locating the anterior
side and posterior side of the chuck roll; making a first series of
cuts into the chuck roll along lines not intersecting the anterior
and posterior sides to form a first set of separate beef portions
with increasing weights from initial to final cuts in the first
series, each beef portion having a thickness no greater than 1
inch; making a second series of cuts into the chuck roll along
lines not intersecting the anterior and posterior sides to form a
second set of separate beef portions each having a thickness
greater than the thicknesses of the beef portions in the first
set.
[0011] The separate beef portions in the second set each may have a
seam of intramuscular fat, and the method further may include
further cutting each of the beef portions in the second set
proximate the seam to separate each beef portion into two
subportions. The method also may include removing waste from at
least one of the beef portions in the second set so that each of
the subportions weighs between 8 oz. and 16 oz. In some
embodiments, sinue is removed from at least one of the
subportions.
[0012] As much as % of the chuck roll may be cut in the first and
second series leaving a remaining portion of at least 1/4 of the
chuck roll. The remaining portion may be cut into a plurality of
portions. Each of the plurality of portions of the remaining
portion may be sized for use as a pot roast or for use in beef
stew. In addition, the method may include removing waste from the
first set of beef portions so that each portion weighs between 8
oz. and 16 oz. Fat may be removed from at least one of the beef
portions. Furthermore, the method may include aging the beef
portions.
[0013] In some embodiments, the chuck roll includes abundant
marbling.
[0014] The invention also relates to a method for mass-production
butchering of a beef chuck roll comprising: locating the anterior
side and posterior side of the chuck roll; making a first series of
cuts into the chuck roll along lines not intersecting the anterior
and posterior sides to form a first set of separate beef portions
with increasing weights from initial to final cuts in the first
series, each beef portion having a thickness between 1 inch and 2
inches; making a second series of cuts into the chuck roll along
lines not intersecting the anterior and posterior sides to form a
second set of separate beef portions.
[0015] The invention also relates to method for mass-production
butchering of a chuck roll of beef including: sectioning the chuck
roll anterior to and generally parallel to the first rib to
separate a neck portion thereof from a remainder thereof;
sectioning the remainder into a first portion and a second portion
substantially along a natural seam, the first portion comprising
rhomboideus, spinalis dorsi, and serratus ventralis muscles, and
the second portion comprising multifidus dorsi, complexus, and
longissimus dorsi muscles; sectioning the first portion to
substantially remove the rhomboideus and the spinalis dorsi
therefrom, leaving a denuded serratus ventralis; sectioning the
serratus ventralis into a first set of separate portions. The
method may further include: sectioning the second portion into a
second set of separate portions, each separate portion in the
second set including the multifidus dorsi, complexus, and
longissimus dorsi muscles. 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.
[0016] In some embodiments, the separate portions of the first set
may have thicknesses between about 1 inch and about 11/4 inch, and
in other embodiments the separate portions of the first set may
have thicknesses between about 2 mm and about 4 mm.
[0017] In some embodiments, the separate portions of the second set
may have thicknesses between about 11/4 inch and about 13/4 inch,
and in other embodiments the separate portions of the second set
may have thicknesses between about 2 mm and about 4 mm.
[0018] The method may further include mechanically tenderizing
separate portions of the first set, and the separate portions of
the first set may be mechanically tenderized by needling on at
least one side thereof. Also, the separate portions of the first
set may be mechanically tenderized by needling on both sides
thereof.
[0019] The method may further include mechanically tenderizing
separate portions of the second set, and the separate portions of
the second set may be mechanically tenderized by needling on at
least one side thereof. Also, the separate portions of the second
set may be mechanically tenderized by needling on both sides
thereof.
[0020] The method may further include releasably forming separate
portions of the first set into a substantially arcuate shape, and
the arcuate shape may be maintained by twine or the arcuate shape
may be maintained by pins.
[0021] The method may further include releasably forming separate
portions of the second set into a substantially arcuate shape, and
the arcuate shape may be maintained by twine or the arcuate shape
may be maintained by pins.
[0022] In some embodiments, the method may further include:
wrapping separate portions of the first set in an outer layer
selected from the group consisting of fat, bacon, and prosciutto.
Also in some embodiments, the method may further include: wrapping
separate portions of the second set in an outer layer selected from
the group consisting of fat, bacon, and prosciutto.
[0023] The natural seam may be fat.
[0024] In addition, the invention relates to a method for
mass-production butchering of a beef chuck including: sectioning
the beef chuck anterior to and generally parallel to the first rib
to separate a neck portion thereof from a remainder thereof;
sectioning the remainder into a first portion and a second portion
substantially along a natural seam, the first portion comprising
spinalis dorsi and serratus ventralis muscles, and the second
portion comprising multifidus dorsi, complexus, and longissimus
dorsi muscles; sectioning the first portion to substantially remove
the spinalis dorsi therefrom, leaving a denuded serratus ventralis;
sectioning the serratus ventralis into a first set of separate
portions. The method may further include: sectioning the second
portion into a second set of separate portions, each separate
portion in the second set including the multifidus dorsi,
complexus, and longissimus dorsi muscles.
BRIEF DESCRIPTION OF THE DRAWINGS
[0025] Preferred features of the present invention are disclosed in
the accompanying drawings, wherein:
[0026] FIG. 1 is a perspective view of a beef chuck roll for use
with the present invention; and
[0027] FIG. 2 is a front view of a beef portion in the second set
of beef portions cut from the chuck roll of FIG. 1.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0028] 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.
[0029] Among the cuts derived from the chuck is the chuck roll,
which is formed of muscle, fat, and connective tissue and typically
weighs between 13 and 21 lbs. In particular, a beef chuck roll may
be a generally oblong boneless portion of beef that is derived from
a neck off boneless square-cut chuck (square blade chuck). The
chuck roll may be produced from the upper portion of the chuck. In
one preferred exemplary embodiment, the chuck roll includes the
large muscle system that lies beneath the blade bone. The muscle
system may be formed of the longissimus dorsi, rhomboideus,
spinalis dorsi, complexus, multifidus dorsi, serratus ventralis,
subscapularis and splenius. The chuck roll may not include the arm
portion, which may be removed by a straight cut for example that is
between 0 inch and 3 inches ventral from the longissimus dorsi at
the rib end and between 0 inch and 4 inches from the complexus at
the neck end. Also removed from the chuck roll may be any
cartilages, bone chips, backstrap, trapezius, supraspinatus,
intercostal meat (rib fingers), and prescapular lymph gland along
with surrounding fat, blood clots, and dark discolored tissue. In
alternate exemplary embodiments, the beef chuck roll may be a
bone-in cut that includes portions of the blade bone, arm bone
and/or backbone.
[0030] The chuck roll includes (1) a dorsal side, e.g., located
toward the back of the animal, (2) a ventral side, e.g., located
toward the belly/bottom of the animal, (3) an anterior side, e.g.,
toward the front or cranial end of the animal, and (4) a posterior
side, e.g., located toward the rear or caudal end of the
animal.
[0031] In a first exemplary method for butchering a beef chuck roll
10 according to the present invention, suitable for example for use
in mass-production butchering, the anterior side or front 12 and
posterior side or back 14 of a chuck roll are initially identified.
Next, a first series of cuts are made into the chuck roll along
lines 16 not intersecting the anterior and posterior sides to form
a first set of separate beef portions 18. Preferably, the first
series of cuts are made so that each successive beef portion 18a,
18b, 18c has increasing weight. Moreover, in one preferred
exemplary embodiment each beef portion 18a, 18b, 18c has a
thickness no greater than 1 inch. In one exemplary embodiment, each
beef portion 18a, 18b, 18c is about 3/4 inch in thickness, as
indicated for example by T1 in FIG. 1. In an alternate exemplary
embodiment, each beef portion 18a, 18b, 18c has a thickness between
1 inch and 2 inches.
[0032] Next, a second series of cuts are made into the chuck roll
along lines 20 not intersecting the anterior and posterior sides
12, 14, respectively, to form a second set of separate beef
portions 22. In one preferred exemplary embodiment, each of the
beef portions in the second set has a thickness greater than the
thicknesses of the beef portions in the first set. As shown in FIG.
2, the separate beef portions 22a, 22b, 22c in the second set may
each comprise a seam of intramuscular fat 24. Thus, one or more of
the beef portions 22a, 22b, 22c in the second set may further be
cut proximate the seam to separate each beef portion into two
subportions 26, 28. In addition, waste may be removed from at least
one of the beef portions in the second set, such as proximate
region 30 which may be more tough than desired for use in steaks,
so that each of the subportions 26, 28 weighs between 8 oz. and 16
oz. In one exemplary embodiment, each beef portion 22a, 22b, 22c is
about 11/4 inch in thickness, as indicated for example by T2 in
FIG. 1. The method may further include removing the sinue from at
least one of the subportions 26, 28.
[0033] In the exemplary preferred embodiment, as much as 3/4 of the
chuck roll is cut in the first and second series leaving a
remaining portion 30 of at least 1/4 of the chuck roll. Remaining
portion 30 may be further cut into two or more portions, for
example proximate the middle thereof from the anterior side 12 to
the posterior side 14, thus forming sections suitable for use as
pot roasts. Remaining portion 30 also may be sectioned into
portions sized for use in beef stew. In some embodiments, remaining
portion 30 is not further sectioned, but instead for example may be
tied to form a larger pot roast.
[0034] In some instances, waste such as undesired muscle, fat,
and/or connective tissue is removed from the first set of beef
portions 18 so that each portion 18a, 18b, 18c weighs between 8 oz.
and 16 oz. Also, fat may be removed from at least one of the beef
portions of either set 18 or 22.
[0035] It should be noted that although each of sets 18, 22 is
shown with three portions 16, 20, respectively, this example is
non-limiting. Thus, depending on the size of chuck roll 10, other
numbers of portions 16, 20 may be cut, such as more than three or
less than three portions in either or both of sets 18, 22.
[0036] Preferably, chuck roll 10 has abundant marbling and is
graded Prime, so that the portions of beef from chuck roll 10 also
may be considered as Prime. Also, in preferred embodiments, the
portions of beef cut from chuck roll 10 are aged. But in other
embodiments, other grades may be used.
[0037] In another exemplary embodiment of the present invention,
other parts of a chuck are contemplated for use in producing
steaks. For example, the neck off the arm chuck also may be used
with the "bone in." Large beef portions or steaks from 14 oz. to 22
oz., and more preferably 16 oz. to 20 oz., are contemplated. Also,
the shoulder portion of the chuck may be used for example for
minute steaks, sandwich steaks, fry steaks, and steak on a bun.
Beef portions of 3 oz. to 4 oz. are contemplated from the shoulder
portion.
[0038] In accordance with another exemplary method of the present
invention, mass production butchering will now be described for a
#116A beef check, chuck roll (The Meat Buyer's Guide: Beef, Lamb,
Veal, Pork, and Poultry. North American Meat Processors
Association: John Wiley & Sons, Inc., New Jersey, 2007).
[0039] The #116A beef chuck, chuck roll is boneless. It is derived
from a neck-off boneless square cut chuck. This cut contains
muscles including the rhomboideus, multifidus dorsi, complexus,
longissimus dorsi, spinalis dorsi, and serratus ventralis.
[0040] Initially, the #116A beef chuck, chuck roll is split
anterior to and generally parallel to the first rib, and preferably
is split about 1.5 inches anterior to the first rib (as used
herein, the first rib is the rib closest to the humerus, e.g.,
proximate the neck portion). This initial sectioning of the chuck
roll separates the neck portion (the anterior portion of the chuck
roll) from the remainder of the chuck roll.
[0041] Next, with the neck portion removed, a natural seam in the
remainder of the chuck roll is followed and the remainder is
sectioned into two portions: (1) a first portion with the
rhomboideus, the spinalis dorsi, and the serratus ventralis, and
(2) a second portion the multifidus dorsi, the complexus, and the
longissimus dorsi. In a preferred exemplary embodiment, the muscles
in each of the two portions are separated together, e.g., in the
first portion the rhomboideus, the spinalis dorsi, and the serratus
ventralis are connected, while in the second portion the multifidus
dorsi, the complexus, and the longissimus dorsi are connected.
[0042] The above-mentioned natural seam may be a seam of fat
therebetween that may be intermuscular fat or intramuscular
fat.
[0043] The first portion preferably is then sectioned so that the
rhomboideus is removed because of its undesired toughness. In
addition, the spinalis dorsi is removed ("squaring up" the serratus
ventralis) along with fat, sinue, and connective tissue, e.g., the
serratus ventralis is trimmed to expose the lean. After this
sectioning of the first portion, a denuded serratus ventralis
remains. The serratus ventralis then is cut into separate portions
which preferably are suitably sized for steaks. In an exemplary
embodiment, the steaks formed from the serratus ventralis may be
between about 1 inch and about 11/4 inch in thickness, and
preferably about 1 inch in thickness.
[0044] In an alternate embodiment, the serratus ventralis cut
according to the above-described method may not be sliced into
individual steaks, but instead may be used as a London Broil, pot
roast, or for other purposes.
[0045] In yet another alternate embodiment, the first portion is
sectioned so that the spinalis dorsi is removed but the serratus
ventralis and at least a portion of the rhomboideus are left
connected. Then, the first portion with the serratus ventralis and
rhomboideus is cut into separate portions which preferably are
suitably sized for steaks, the individual steaks having portions of
one or both of the serratus ventralis and rhomboideus. In an
exemplary embodiment, at least about 20 wt % of the rhomboideus is
cut from the first portion prior to cutting the first portion into
steaks. In another exemplary embodiment, between about 10% and
about 90% of the rhomboideus is cut from the first portion prior to
cutting the first portion into steaks.
[0046] Next, the second portion with the multifidus dorsi, the
complexus, and the longissimus dorsi is cut into steaks, with fat,
sinue, and connective tissue again being removed to expose the
lean. In an exemplary preferred embodiment, the individual steaks
each include portions of the multifidus dorsi, complexus, and
longissimus dorsi muscles. In an exemplary embodiment, the steaks
formed from the second portion may be between about 13/4 inch and
about 13/4 inch in thickness.
[0047] After steaks are cut from the first and second portions,
preferably the steaks 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. Although
jaccarding is known in mass production butchering, jaccarding
typically is employed in such operations to larger cuts of
meat--not individual steaks. In an exemplary embodiment of the
present invention, the steaks cut from the serratus ventralis are
individually needled on each side thereof. 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.
[0048] In some embodiments, raw steaks produced from the first
and/or second portions of the chuck roll 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 a raw
steak produced from the first and/or second portion of the chuck
roll to have a generally circular or otherwise arcuate shape.
Alternatively, such a shape may be achieved by clamping the raw
steak using pins.
[0049] Also, in some embodiments, raw steaks produced from the
first and/or second portions of the chuck roll may be wrapped in
fat, bacon, or prosciutto.
[0050] Moreover, in some embodiments, the neck portion initially
separated from the chuck roll may be ground to produce ground
beef.
[0051] In some embodiments, the first portion and/or the second
portion 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 serratus ventralis is
chilled to facilitate slicing, and then thinly sliced instead of
being cut entirely into steaks with substantially greater
thickness.
[0052] The chuck roll, portions thereof, and steaks 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 chuck roll, portions thereof, and steaks cut
therefrom may be pounded.
[0053] In some exemplary embodiments, the chuck roll, portions
thereof, and steaks cut therefrom may be marinated.
[0054] In yet another exemplary embodiment, with the neck portion
removed, a natural seam in the remainder of the chuck roll is
followed and the remainder is sectioned into two portions: (1) a
first portion with the rhomboideus and the serratus ventralis, and
(2) a second portion the multifidus dorsi, the complexus, the
longissimus dorsi, and the spinalis dorsi.
[0055] It should be emphasized that although the sectioning of a
#116A beef chuck, chuck roll has been described above, other forms
of a beef chuck may be used. For example, a #116D beef chuck, chuck
eye roll includes the multifidus dorsi, complexus, longissimus
dorsi, and spinalis dorsi. (The Meat Buyer's Guide: Beef, Lamb,
Veal, Pork, and Poultry. North American Meat Processors
Association; John Wiley & Sons, Inc., New Jersey, 2007). Thus,
according to another aspect, the above-described methods may be
used with a #116D product while not requiring removal or partial
removal of the rhomboideus (which is not included in a #116D
product).
[0056] The first portion and/or second portion in some embodiments
may be used in its entirety, or any portion thereof, for example as
a roast, which also for example may be tied.
[0057] Moreover, the beef chucks described above may be aged before
being cut or after being cut into first and second portions and/or
individual steaks therefrom.
[0058] While various descriptions of the present invention 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.
[0059] 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 present invention are to be
included as further embodiments of the present invention. The scope
of the present invention is accordingly defined as set forth in the
appended claims.
* * * * *