| Patent Number |
Title Of Patent |
Date Issued |
| 5415881 |
Animal muscle strip product |
May 16, 1995 |
| A food product which is formed from a breast cut of poultry or other animal muscle material having a core area and a plurality of strips of breast formed integrally with the core area and extending outwardly therefrom in a random manner. The food product is formed by cutting the first an |
| 5297984 |
Method for making a food product from the leg of a bird or other animal and a food product resul |
March 29, 1994 |
| A method of making a food product from the leg of a bird wherein the leg has a thigh end, a foot end, an elongated bone extending generally from the thigh end to the foot end, and meat surrounding and attached to the bone. The method comprises the steps of severing at least a first porti |
| 5286229 |
Method of making a food product from the wing of a bird and food product made in accordance with |
February 15, 1994 |
| A method of making a food product from the wing of a bird comprising a middle section, a tip section and an end section involves cutting through a first joint to separate and remove the tip section. Skin extending between the middle section and the end section is cut along a cutline |
| 5284669 |
Method of dressing a thigh cut of poultry |
February 8, 1994 |
| A method of dressing a thigh cut of poultry having an upper surface, a lower surface and an elongated thigh bone having an axis. The thigh bone is positioned between the upper and lower surfaces. A first cut is made generally perpendicular to the upper surface along a first cut line |
| 5273483 |
Dressed thigh cut of poultry and method of dressing the same |
December 28, 1993 |
| A method of dressing a thigh cut of poultry having an upper surface, a lower surface and an elongated thigh bone having an axis. The thigh bone is positioned between the upper and lower surfaces. A first cut is made generally perpendicular to the upper surface along a first cut line |
| 5266064 |
Method of making a food product from the thigh of a bird and food product made in accordance wit |
November 30, 1993 |
| A method of making a food product from the thigh of a bird comprises cutting the thigh along a first cut line extending generally parallel to the axis of the thigh and generally perpendicular to upper and lower surfaces of the thigh to remove a first side portion of thigh meat. The t |
| 5250309 |
Dressed thigh cut of poultry |
October 5, 1993 |
| A thigh cut of poultry prepared by a method of dressing a thigh cut of poultry having an upper surface, a lower surface and an elongated thigh bone having an axis. The thigh bone is positioned between the upper and lower surfaces. A first cut is made generally perpendicular to the upper |
| 5232397 |
Method of making a food product from the wing of a bird and food product made in accordance with |
August 3, 1993 |
| A method of making a food product from a wing of a bird is disclosed. The wing includes a middle section, a tip section connected to one end of the middle section, and an end section attached to the other end of the middle section. The food product is produced by cutting the bird wing in |
| 5195924 |
Method of butchering an animal carcass to produce a generally flat, boneless meat product and me |
March 23, 1993 |
| A method is disclosed for butchering a portion of an animal carcass to form a flat, boneless meat product, wherein the animal carcass portion being butchered contains a boneless, generally cylindrically shaped muscle portion. The method includes cutting the animal carcass to remove the |
| 5088957 |
Method for butchering a poultry carcass and cuts resulting therefrom |
February 18, 1992 |
| A method for butchering a poultry carcass to provide a wishbone cut comprising locating the breastbone on the outer surface of the poultry carcass and making a first cut into the poultry carcass along a line generally perpendicular to the breastbone and between the breastbone and the |
| 5069914 |
Food product having reduced likelihood of choking |
December 3, 1991 |
| A hot dog or other elongated food product having generally longitudinal slits extending along the entire length of the hot dog. The slits are preferably spaced around the circumference and extend radially from the outer surface toward, but not completely to, the center of the hot dog, |
