Method of fabricating a steak from subscapularis and product obtained by such method

a subscapularis and fabrication method technology, applied in meat processing devices, meat shaping/cutting, butchering, etc., can solve the problems of not having a known method of effective fabrication of subscapularis muscle, underutilized muscle as a premium cut, and inability to achieve effective and reliable fabrication of steak from subscapularis muscl

Inactive Publication Date: 2017-07-06
BOARD OF REGENTS FOR OKLAHOMA STATE UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The patent describes a system and method for preparing a cut of meat from a bovine carcass using a Subscapularis muscle. The method involves trimming the muscle from its cranial side to its caudal side, ventral end to dorsal end, and medial surface to lateral surface. The resulting cut of meat has a unique texture and flavor, and can be used for steaks or other types of meat. The invention provides a way to prepare a high-end cut of meat from a commonly available muscle, which can be used for steaks or other types of meat.

Problems solved by technology

However, this muscle is underutilized as a premium cut because of fabrication difficulties.
This muscle has a complex internal and external connective tissue system that runs through the lean portion and there is no known method of fabricating it effectively (in terms of labor, yield, shape, etc.) into steak.
Heretofore, as is well known in the meat preparation arts, there has not been a method for effective and reliable fabrication of steak from a Subscapularis muscle.

Method used

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  • Method of fabricating a steak from subscapularis and product obtained by such method
  • Method of fabricating a steak from subscapularis and product obtained by such method
  • Method of fabricating a steak from subscapularis and product obtained by such method

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Embodiment Construction

[0026]While this invention is susceptible of embodiment in many different forms, there is shown in the drawings, and will herein be described hereinafter in detail, some specific embodiments of the instant invention. It should be understood, however, that the present disclosure is to be considered an exemplification of the principles of the invention and is not intended to limit the invention to the specific embodiments or algorithms so described.

[0027]An embodiment of the instant invention relates to a process for preparing, and offering to the marketplace, a muscle cut from a bovine (e.g., beef or bison) carcass for use as a steak. In particular, the Subscapularis muscles may be utilized as a high-end cut of meat according to methods of the present disclosure. The Subscapularis is a muscle from a bovine carcass with a triangular shape in situ. It may have a rectilinear appearance when removed from the carcass. Anatomically, the Subscapularis fills the Subscapular Fossa and inserts...

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Abstract

This disclosure relates to a system and method for preparing and offering to the marketplace a muscle cut from a carcass for use as a steak. In particular, the Subscapularis muscle may be utilized according to the instant invention as a high-end cut of meat. In an embodiment, a Subscapularis muscle will be processed into a steak via a prescribed series of cuts. The steak will, in some embodiments, be further processed by trimming fat and connective tissue as is taught herein.

Description

CROSS REFERENCE TO RELATED APPLICATIONS[0001]This application is a divisional application of co-pending U.S. Ser. No. 14 / 348,743, filed Mar. 31, 2014, which application is a 371 national stage entry into the U.S. from PCT / US2012 / 056063, filed Sep. 19, 2012, which PCT application claims the benefit of expired U.S. Provisional Application No. 61 / 540,937 filed Sep. 29, 2011, which applications are herein incorporated by reference in their entirety for all purposes.FIELD OF THE INVENTION[0002]This disclosure is related to the field of meat cutting in general and, more particularly, to obtaining quality cuts of meat from an underutilized portion of a carcass.BACKGROUND OF THE INVENTION[0003]The Subscapularis is a muscle from the bovine carcass with a triangular shape in situ. It may have a rectilinear appearance when removed from the carcass. Anatomically, the Subscapularis fills the subscapular fossa and inserts into the lesser tubercle of the humerus and the front of the capsule of the...

Claims

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Application Information

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Patent Type & AuthorityApplications(United States)
IPC IPC(8): A22C17/00A23L13/00
CPCA22C17/002A23V2002/00A23L13/00
InventorMATA, ANTONIONELSON, JACOB LEE
OwnerBOARD OF REGENTS FOR OKLAHOMA STATE UNIVERSITY